What's on your plate.

At Fork it Farm we not only grow the produce, but we also transform it into quality, traditional small-batch artisan charcuterie on farm.

We take no shortcuts and use only the best possible ingredients available to us, to bring you Tasmania's only all natural charcuterie.

Ethically raised on open pastures.
Tasmanian. All Natural.
Artisan Made at Fork it Farm.

Mortadella is a large Italian sausage or luncheon meat made of finely ground pork, which incorporates small cubes of pork fat. This uniquely Tasmanian version, Mortadella di Tassie, has a courser texture and is flavoured with Tassie Mountain Pepper, olives, hazelnuts and smoked with apple wood.

Pancetta is sea salt cured and dried pork belly which has been rubbed with an aromatic Australian black pepper. In its natural shape (flat), our Pancetta Tesa is aged for a minimum of 6 months.

Lonza is cured and dried pork loin. Cured with juniper and tassie mountain pepper – these fruity flavours balance the fatty richness of our pork loin. Our Lonza is aged for a minimum of 6 months.

Apple wood smoked Ham Hock and Tassie Mountain Pepper Terrine, is spiked with port, wrapped in caul fat and deliciously studded with Tasmanian Pepper Berries for a pop of fruity heat.

Pork Scratchings are morsels of crunchy pork crackling seasoned with either a Tassie Mountain Pepper or Scallop Salt. Our pork skin is thrice cooked to create a light, crispy snack that's full of flavour.

Our Jamon is made from the hind pork leg, sea salt cured, cleaned and firmed before being hung in the curing room. Here they silently hang for 3 years. Ruby coloured flesh, the muscles are streaked with lines of pearl white surrounded by a layer of creamy fat, it has a slightly sweet, salty and nutty flavour. A little slice of Spain, right here in Tassie.

Our parfait style Pork Pate is a decadent pork liver mousse, enriched with Elgaar cream, butter, and pasture-raised eggs, and seasoned with port, shallots, parsley, sage, sea salt, sepper, nutmeg, coriander, mace, cayenne and paprika.

Sweet, spicy and incredibly moreish, our Chorizo Jam, combines our Spanish farmstyle chorizo, maple syrup and espresso. It is a fantastic accompaniment for cheese, pate and crackers.

Top tips.

 There is a frigid lifelessness to recently refrigerated charcuterie. It must be served at room temperature, beaded with fat-sweat and ready to yield its secrets.

And enjoy it slowly. Place it on your tongue and experience the creamy fat melt onto your taste buds.