FARMERS. MEATSMITHS. ARTISANS.
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We’re Kim and Daniel, the people behind Fork it Farm — a 44-hectare regenerative farm in Lebrina, in Tasmania’s Pipers Brook Wine Region.
We raise heritage Berkshire pigs on pasture, alongside cattle and poultry, and transform exceptional produce into fresh meats, sausages, smoked meats and traditional small-batch charcuterie in our purpose-built Meatshed here on the farm. We’re farmers first, but we’re also butchers, makers, smokers, curers, gardeners, problem-solvers and occasional collectors of rather heavy rocks. We raise it. We make it. We know exactly where it came from. |
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SO, WHY “FORK IT FARM”?
Sometimes you just have to say fork it. Neither of us grew up farming.
Fork it Farm began with a decision to step away from our previous careers and build a life that was more connected to the food we eat, the land it comes from and the way animals are raised.
What started relatively simply grew into something much bigger: a working farm, a purpose-built Meatshed, a rather serious charcuterie obsession and a business supplying some of Tasmania’s best chefs, restaurants, wineries and independent retailers.
There have been farmers’ markets, our little Farmshop, long-table lunches, plenty of experiments and more than a few lessons learnt along the way.
The business has evolved, but the reason behind it hasn’t.
Fork it Farm began with a decision to step away from our previous careers and build a life that was more connected to the food we eat, the land it comes from and the way animals are raised.
What started relatively simply grew into something much bigger: a working farm, a purpose-built Meatshed, a rather serious charcuterie obsession and a business supplying some of Tasmania’s best chefs, restaurants, wineries and independent retailers.
There have been farmers’ markets, our little Farmshop, long-table lunches, plenty of experiments and more than a few lessons learnt along the way.
The business has evolved, but the reason behind it hasn’t.
WE LIVE AND BREATHE LOCAL. WE STAND FOR THE WHOLE HOG.
WE FAVOUR NATURAL OVER ARTIFICIAL. WE VALUE QUALITY OVER QUANTITY.
THE FARM
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FROM PADDOCK TO PLATE
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FORK IT FARM TODAY
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More than just the paddocks. Our 44 hectares are home to heritage Berkshire pigs, cattle, poultry, orchards, gardens, native bushland, Pipers Brook — and plenty of creatures that don't belong to us at all.
We farm regeneratively, using grazing rotations and thoughtful stocking to give our pastures time to rest and recover, with animal welfare and the health of the land at the centre of our decisions. We also deliberately leave room for nature. More than 1,300 native trees have been planted across the property, including a wildlife corridor around Pipers Brook, helping provide habitat, shade and shelter and reconnect different parts of the landscape. For us, farming isn't about making every acre productive. It's about finding a balance between raising good food, caring for our animals, restoring the land and leaving room for the wild things that belong here too. And we don't expect to ever finish improving it. |
Our purpose-built Meatshed allows us to take what we raise from paddock to plate here on the farm.
We practise whole-animal butchery, finding a purpose for everything from prime cuts to the humble jowl. Fresh meat becomes sausages, bacon, hams, pâtés, terrines, smoked meats and traditional charcuterie that can spend months — sometimes years — quietly doing its thing. Our charcuterie is made naturally, without curing agents, preservatives, artificial flavours or colours. Instead, we rely on good meat, sea salt, herbs, spices, smoke and time. It's slower. It takes more work. But that's simply how we choose to make food. Raise it well. Use the whole animal. Make it naturally. Make it here. 
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Fork it Farm looks a little different these days.
We started by selling directly to our community through farmers' markets and later our little on-farm Farmshop. Those years helped shape the business and introduced us to an extraordinary community of people who cared about where their food came from. Today, most of what leaves our Meatshed heads to the kitchens of Tasmanian chefs, restaurants and wineries, with selected products also available through a small number of independent retailers. And for those who'd like to stay a little longer, there's Ironstone at Fork it Farm — our private country cottage for two amongst the gardens overlooking the farm, bushland and neighbouring vineyard. Different chapters. Same little farm. Farmers. Meatsmiths. Artisans. |
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CONTACT USFORK it FARM is a working farm, run by just the two of us – Daniel & Kim. We are often knee deep in mud or elbow deep in pork, and our time in the office (and in mobile service) can often be limited.
We appreciate your patience as we attend to your inquiry as soon as possible, thanks for your understanding. [email protected] Daniel 0431 862 560 Kim 0435 250 586 |
FIND US
Just a short 40 minute drive from Launceston, our farm is located in the heart of the Pipers Brook Wine Region and is on the Tamar Valley Wine Route.
You can find us at the end of a country road in Northern Tasmania, 311 Adams Rd Lebrina, but if your using GPS include via Pipers Brook Rd. From Pipers Brook Road, turn onto Short Cut Road. Continue along Short Cut Road, then turn onto Adams Road.
You can find us at the end of a country road in Northern Tasmania, 311 Adams Rd Lebrina, but if your using GPS include via Pipers Brook Rd. From Pipers Brook Road, turn onto Short Cut Road. Continue along Short Cut Road, then turn onto Adams Road.
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