Our produce

We are the Farmers, the Meatsmiths, the Artisans.

At Fork it Farm, we raise exceptional produce and transform it into traditional, small-batch meats and artisan charcuterie, right here on the farm.
We take no shortcuts. Our products are made using quality meat, simple natural ingredients and time-honoured techniques. You won't find curing agents, preservatives, artificial flavours or colours in our charcuterie — just good meat, sea salt, herbs, spices, smoke and time.
We practise whole-animal butchery, finding a purpose for everything from the prime cuts to the humble jowl and giving each piece the time and respect it deserves.

Pasture raised. Handcrafted. All Natural.

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From pork to pROSCIUTTO, all hand crafted by us.

Fresh cuts, sausages, smoked meats, pâtés and terrines through to charcuterie aged for months — and sometimes years.

Our product range has evolved around the animals we raise and our whole-animal philosophy. Rather than producing large quantities of a small number of products, we make a diverse range in small batches, allowing us to use the whole animal and make the most of every cut.
The result is food with plenty of character, a distinctly Tasmanian influence and very little fuss.

Deliciously simple, simply delicious.

fresh

Full-flavoured pasture-raised Berkshire pork and grass-fed, dry-aged beef, butchered here on the farm.
Our sausages are made with quality meat, fresh herbs and spices, natural casings and, every now and then, a splash of something local.

smoked

Our hams, bacon, pastrami and smoked sausages are slowly smoked using Tasmanian applewood, building flavour naturally without overwhelming the quality of the meat beneath.
From our naturally cured bacon to smoked sausages and Mortadella di Tassie, smoke is another ingredient — not a shortcut.

dry-cured

Salt. Time. Patience.
Our traditional dry-cured meats are gently cured and left to mature slowly, developing their own distinctive texture, aroma and flavour.
From Lonza and Capocollo to Pancetta, Bünderfleisch, Prosciutto and Jamón, some things simply can't be hurried.

cooked

Pâtés, terrines, rillettes, black pudding and other small-batch creations allow us to turn some of the less celebrated parts of an animal into something rather special.
It's whole-animal butchery at its most delicious.

WHERE TO FIND FORK IT FARM

Find a little Fork it Farm around Tasmania.

These days, most of what leaves our Meatshed is destined for the kitchens of some of Tasmania's best restaurants, chefs and wineries, along with a small selection of independent retailers.

You'll also find selected Fork it Farm products through Karoolalla & Co's weekly online farm store, with collection available at Karoola and Launceston.

Because we're a small farm and make everything in small batches, what is available changes with the animals, the seasons and what's hanging in the curing room.

FIND OUR STOCKISTS

WHOLESALE

From our farm to your kitchen.

We work with chefs, restaurants, wineries and retailers who care about where their food comes from and how it's produced.

Our wholesale range includes pasture-raised Berkshire pork, fresh cuts, sausages, smoked meats, traditional charcuterie and other small-batch products made here on the farm.

Supply is naturally limited and many products are made to order or require considerable ageing time, so advance ordering is always appreciated.

wholesale enquiries