What are the opening hours?

Friday 11am - 4pm Saturday 11am - 4pm Sunday 11am - 4pm

Fork it Farm., Fork it Farm 311 Adams Road, Lebrina (2026)

23/09/2026

Last night’s episode of Plating Locally saw Matt Preston exploring Northern Tasmania’s Tamar Valley — including cooking up some of our Berkshire pork belly.

A huge thanks to Matt Preston and the Plating Locally team for visiting us at Fork it Farm and sharing a little of what we do.

Missed it last night? You can catch Episode 7 now on SBS On Demand.

And yes… that crackling! 👌🐷

TasmanianProduce

23/09/2026

Last night’s episode of Plating Locally saw Matt Preston exploring Northern Tasmania’s Tamar Valley — including cooking up some of our Berkshire pork belly.

A huge thanks to Matt Preston and the Plating Locally team for visiting us at Fork it Farm and sharing a little of what we do.

Missed it last night? You can catch Episode 7 now on SBS On Demand.

And yes… that crackling! 👌🐷

21/09/2026

What does free-range pig farming mean to us?

It means pigs with grass underfoot, room to roam, wallows to cool off in, and the freedom to express their natural behaviours.

For us, free-range is more than just being outdoors. It’s about giving pigs the space to root, graze, rest, nest and mother their young in a way that feels natural to them.

It also means managing our paddocks with care — balancing animal welfare, ground cover and the health of the land over time.

This is the kind of farming we believe in.

10/09/2026

Farming isn't just about what we take from the land. It's also about what we leave behind — and what we can make better.

For us, the natural capital of our farm is every bit as valuable as the productive land.

The trees and native vegetation. The waterways and wetlands. The wildlife corridors. The soil beneath our feet. The insects, birds and animals that share this place with us.

Some areas of our farm grow food. Some protect waterways, provide habitat, store carbon or connect patches of bush. And some we're actively regenerating — planting, fencing, resting and allowing nature to do some of the work.

We don't see productive agriculture and conservation as competing interests. A healthy farm needs both.

Regenerative farming, for us, isn't about returning the land to what it was before agriculture. It's about asking how we can produce good food while leaving the whole farm healthier, more diverse and more resilient than we found it.

There is value in what we produce.

And there is enormous value in what we protect. 🌱

07/09/2026

Great advice from our friends at Summerlea Farm on what to think about when buying a side of beef.

And really, a lot of these tips apply whenever you’re buying food direct — whether it’s an individual cut of meat, a box of fruit and veg, or anything being sold as “local”.

Ask questions. Know where it was grown or raised. Understand who actually produced it, how it was produced and, in the case of meat, where it was processed.

“Local” can mean a lot of different things, so it’s always worth looking a little deeper.

Buying direct from local farmers and producers isn’t just about shortening the food miles — it’s about knowing the story, the people and the practices behind what you’re eating.

Well worth a read 👇

27/08/2026

🔥 Smoky. A touch of spice. Seriously good.

Our Fork it Farm Chorizo is a proper little flavour bomb — made with pasture-raised pork, organic herbs & spices and natural casings.

And, as always, it’s crap free:
No fillers. No artificial preservatives. No unnecessary nasties.

Naturally smoked and packed with flavour, it’s brilliant sliced through soups, beans and pasta, scattered over pizza, tossed through roast veg, or simply fried up until the edges are crispy.

You’ll find our Chorizo now at:

📍 The Organic Grocer – Launceston
📍 Seasons Pantry – Branxholm

And while you’re there, have a look for more Fork it Farm goodies in the fridge and on the shelves.

Pasture raised. Small batch. Crap free. Full of flavour.

09/08/2026

Resilience.

It’s a word that means a little more to us this year.

Farming has never been about doing it alone. Behind every plate of local food is a community — farmers and growers, makers and producers, chefs and hospitality teams, and the people who choose to support them.

That community is what makes us resilient.

It’s the relationships that get us through difficult seasons, changing circumstances and the inevitable challenges of growing and making food. It’s chefs who continue to back local producers. Farmers who help one another. And customers who understand that choosing local is about much more than simply what’s for dinner.

That’s why this year’s Meet the Producers Dinner at Grain of the Silos, with its theme of Resilience, feels particularly special.

We’re very proud to be part of a food community that looks after its own, adapts, keeps going — and still finds plenty of reasons to gather around a table together.

We’d love you to join us in celebrating the farmers, chefs, producers and community who make our local food system what it is. ❤️ 👉👉 https://grainofthesilos.com.au/blog/meettheproducer2026

05/08/2026

Last week we said goodbye to our beautiful boy, Samson. 💔

For almost a decade, Samson was our constant companion. If we were feeding pigs, working in the butchery, fixing fences, wandering the paddocks or simply sitting on the veranda, he was there. Fork it Farm grew with Samson by our side, and it's hard to imagine this place without him.

He had the goofiest personality, the gentlest soul and a way of making every day a little brighter. Whether it was his soft kisses, his wonky boxer grin, or the way he insisted on coming along for every adventure, he brought so much joy into our lives.

These last few months were incredibly hard as we watched his body slowly let him down, but his spirit never did. Even when walking became difficult, he still wanted to be with us—checking on the pigs, hopping in the car, or simply lying nearby while we worked.

The farm feels so much quieter now. There are no heavy paws following us around, no hopeful face waiting for a scratch, and no boxer wiggles greeting us at the gate.

Thank you, Samson, for your unwavering loyalty, your endless love and all the laughter you brought into our lives. You were our shadow, our best mate and a cherished part of our family.

Run free, beautiful boy. We'll miss you every single day. ❤️🐾

25/06/2026

A few days by the beach, fresh sea air, quiet walks, and time to slow down. Sometimes the best thing you can do is step away from the daily grind, recharge, and enjoy the simple things.

Rest isn’t a luxury—it’s part of the process. A chance to recover, reflect, and come back with a fresh perspective.

Grateful for winter beach days, crystal clear coastlines, and a reminder that even in the colder months there’s plenty of beauty to be found. 💙

TasmanianLife Recharge WinterEscape

25/06/2026

A few days by the beach, fresh sea air, quiet walks, and time to slow down. Sometimes the best thing you can do is step away from the daily grind, recharge, and enjoy the simple things.

Rest isn’t a luxury—it’s part of the process. A chance to recover, reflect, and come back with a fresh perspective.

Grateful for winter beach days, crystal clear coastlines, and a reminder that even in the colder months there’s plenty of beauty to be found. 💙

Fork it Farm.

23/09/2026

23/09/2026

21/09/2026

10/09/2026

07/09/2026

27/08/2026

09/08/2026

05/08/2026

25/06/2026

25/06/2026

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