At Fork it Farm, the team live and breathe local. They’re farmers, meatsmiths and artisan producers, raising Heritage Berkshire pigs on pasture and transforming them into a diverse range of fresh pork, charcuterie and smallgoods right on the farm.

Whole-animal butchery sits at the heart of what they do. They believe every part of the animal deserves to be valued, so their range has evolved around making thoughtful use of the whole carcass — from fresh cuts and bacon to sausages, pâtés, terrines, air-dried charcuterie and long-aged hams.

Fork it Farm favours natural over artificial and quality over quantity. Their small-batch products are made without artificial colours, flavours or unnecessary fillers, using quality ingredients and traditional techniques, with plenty of Tasmanian flavour woven throughout.

Everything begins with their Heritage Berkshire pigs, raised outdoors on pasture with room to forage, root, wallow and behave naturally. Their regenerative approach focuses on healthy animals, healthy soil and producing food with genuine connection to where it comes from.

Visitors can also stay on the farm at The Ironstone, a one-bedroom off-grid farm accommodation, and, by prior booking, join a Behind the Scenes Farm Tour to discover how they farm and take food from paddock to plate.

Find Fork it Farm produce through selected Tasmanian stockists, restaurants and collection opportunities. Visit their website for current stockists and availability.