Fork it Farm is a Tasmanian pig farm owned by Daniel and Kim Croker. They raise Heritage Berkshire pigs naturally on pasture, where the animals consume a diverse diet and wallow in mud. As farmers, meatsmiths and artisan producers, they follow a 'Paddock to Plate' philosophy, handcrafting all their small-batch artisan products on-site and giving each piece of meat the time and respect it deserves.

The farm offers a farmstay experience for guests seeking a rural escape. They also host private 'EATS & Events' such as paddock picnics and long table feasts. Their range of quality, small-scale products includes artisan charcuterie such as Lonza (cured pork loin) and Prosciutto (cured pork leg).