Whey Fed Pork

  A Berkshire-Large Black cross enjoys the early Summer sun in the pig pasture at Moxie Ridge.

A Berkshire-Large Black cross enjoys the early Summer sun in the pig pasture at Moxie Ridge.


Pigs in pasture

Moxie Ridge pigs are raised outside in a wooded pasture and are always free to engage in their natural swine-y tendencies of rooting, grazing, and wallowing. Their foraging is supplemented by local non-GMO grain and daily whey from the Moxie Ridge creamery. They are finished on acorns and hickory nuts, giving the meat a deep, rich flavor. Everything that goes into our pork comes from the surrounding land - this gives our meat a true sense of place. There is no other pork like it in the world.



Mulefoot pigs are a critically rare American hog breed. Named for their feet, which do not have a cloven hoof, but rather one main toe that looks like a mule's foot, the Mulefoot is a slow-growing, high-foraging breed that closely resembles its ancestor the wild boar in silhouette. Mulefoot pork, though extremely rare, has become prized by chefs for it's depth of flavor and its fat marbling throughout, much like Wagyu beef. For more information on the Mulefoot, we recommend you visit its entry in The Ark of Taste. Mulefoot pork is very old-fashioned and does not yield large chops, but instead dark, robust, and marbled hams and shoulders.


HERITAGE cross hogs

Our pigs are a cross of heritage breeds, including Berkshire, Old Spot, Large Black, and Yorkshire depending on the pig. These are the breeds that existed for hundreds of years of traditional farming but fell out of fashion once industrial agriculture began. Heritage breeds grow slower and have unique characteristics and flavors to their meat based on their genetics, behaviors, and foraging tendencies - this is pork you cannot buy on a grocery store shelf.