WHY Nitrates Aren’t Invited to Breakfast at Fork it Farm

You’ve probably heard of nitrates. They’re the reason bacon in the supermarket is pinker than a flamingo and salami can last longer than a houseplant. Used as preservatives, nitrates (and their close cousin, nitrites) help mass-produced meats stay shelf-stable, fight off bacteria, and keep that pretty blush colour.

But here’s the less appetising truth: when nitrates are cooked or digested, they can form compounds called nitrosamines—which have been linked to certain cancers and other health concerns. Not exactly the crispy side you want with your Sunday eggs.

But Wait--What About “Natural” Nitrates? You might’ve seen smallgoods made with “natural” alternatives like celery salt or pineapple extract. Sounds wholesome, right? In theory, yes—but in practice, the nitrate levels in these ingredients vary wildly, making it a guessing game when it comes to dosing. And when it comes to food safety, we don’t do guesswork.

Why We Say No to Nitrates (Even the Natural Ones)

At Fork it Farm, we’re all about keeping it real. That means crafting our smallgoods the traditional way—without synthetic preservatives, without shortcuts, and without compromising flavour or safety. Just honest ingredients, time-honoured methods, and a deep respect for the meat we raise. Sure, our bacon may not have that neon-pink supermarket glow—but we think that’s a good thing. It’s naturally cured, smoked over real wood, and packed with flavour. You’ll taste the difference, and your body will thank you for it.

Isn’t That Risky? Not at all—because we do our homework. We follow strict best-practice curing methods, balancing salt ratios, monitoring pH levels, and keeping our curing rooms just right. Every product we make undergoes regular laboratory testing to ensure it’s safe to eat, without relying on chemical preservatives.

With modern science and a deep understanding of traditional techniques, we’ve proven that it is possible to make smallgoods that are both delicious and safe—without synthetic cures.

So What Can You Sink Your Teeth Into? While current Australian food regulations mean we can’t (yet) legally produce nitrate-free, naturally fermented salami, there's still plenty to savour. Our range of ready-to-eat smallgoods is made the Fork it Farm way—traditional techniques, real ingredients, no synthetic cures.

Here’s what’s on the table:

• Naturally cured whole muscle cuts – think melt-in-your-mouth prosciutto and bresaola, made with patience and precision
• Cooked and smoked meats – hams, bacon, pastrami and other smoke-kissed favourites
• Small-batch smoked sausages – pepperoni, chorizo, kielbasa… smoky, spicy, satisfying
• New delights always in the works – we're always experimenting, so expect fresh additions to the range

All our smallgoods are handcrafted, full of character, and true to our ethos: simple, honest food that tastes as it should.

We believe food should be simple, nourishing, and made with integrity. So that’s exactly what we do. No hidden chemicals. No synthetic preservatives. Just good meat, made properly—and shared with pride.