CULTIVATING FOOD, FOREST, AND COMMUNITY
Sixth Generation Farm.
Kuusjoki, Finland.
Meet the Farmers.
Johannes & Steven.
ALI-HÄRRI FARM, EST. 1873
Pasture-Raised.
Egg Subscriptions.
PRE-ORDER OPENS IN APRIL
Ali-Härri Farm
Est. 1873
Now & Then
Wiberg’s is built by Johannes and Steven, who continue the legacy as sixth-generation farmers at Ali-Härri Farm in Kuusjoki, Finland. The farm’s roots trace back centuries, with our family first purchasing it in 1873. Our name honours that founding farmer – Karl Fredrik Wiberg – and the generations who have cared for this land since.
The farmhouse was built in the 1700s, originally an inn for travellers passing through. Over the years, the farm provided vegetables, dairy, meat, and grain to the surrounding community. Johannes' parents, Antti and Liisa Härri, managed the farm for nearly four decades, focusing on grain and cereal production.
Now, under the Wiberg's name, we're transitioning the farm toward regenerative agriculture — using holistic management and soil health principles to build soil structure, support biodiversity, and produce nutritious food sold directly to you. Our first enterprise, pasture-raised laying hens, begins production in spring 2026.
Our Promise
Regenerative Farm Products
We choose context-specific farming practices that leave the land measurably better each year — more life in the soil, more biodiversity, better water cycling. This approach shapes every product we sell.
Consistent Availability
Our subscription model allows you to secure your weekly supply of pastured eggs. As we grow, expect more staples like meat, dairy, vegetables, and baked goods.
Convenient Pickup & Delivery
Order online, then choose what works for you: on-farm pickup, home delivery, or collection from a pickup location near you, where available.
Inviting Community
Visit the farm, join seasonal events, and be part of how local regenerative food is grown close to nature, close to home.
EGG SUBSCRIPTION PRE-ORDERS OPEN APRIL
Our First Enterprise
Pastured Eggs
Our hens live outdoors on open pasture at Ali-Härri Farm, moved regularly onto fresh grassland through rotational grazing. This gives them a natural diet of grasses, insects, and forage while allowing the land behind them to rest and recover. Their movement builds soil fertility, supports biodiversity, and breaks pest cycles.
You can taste the difference. Pastured eggs have firmer whites, rich golden yolks, and a depth of flavour that reflects how the hens live and what they eat. Research consistently shows higher levels of omega-3 fatty acids, vitamin A, and vitamin E compared to conventional eggs.
Farm Mission
Cultivating
Food
Cultivating
Forest
Cultivating