Fork It Farm will add ham, sausages and cured pork products to its offering once its meat processing shed has been completed.
The Lebrina farm, owned and run by Daniel and Kim Croker, has been producing Berkshire pig and working with a Devonport abattoir and Casalinga Meats in Launceston to produce meat products, but will soon be able to process it themselves.
Construction has already started on the Meat Shed, with holes dug in preparation for a new slab and walls.
The processing facility will enable the Crokers to add value to their pork and create additional products, Dr Croker said.
"We've decided this will be the way to go. It gives us more flexibility and I can cut to order if I need to," he said.
"I can take my time and hang carcasses for a longer time if I need to.
"We want to go back to old-school processes and cures, that are all nitrate free. They will be just salt, herbs and spices, because we don't think you need to do anything else."
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Building work is expected to take about six weeks and once the shed has been approved by officers from the Department of Primary Industries, Parks, Water and Environment it will be all systems go.
"We're hoping in two months it will be up and running," he said.
The shed will be divided into halves, with a butchery on one side and commercial kitchen on the other, where Dr Croker will make the stocks and broths needed for products like rillettes.
"We want to have zero waste at the end so we will be using everything, including making pork scratchings," he said.
We want to go back to old-school processes and cures...Dr Daniel Croker
The processing facility will also include a display window so visitors can see what is happening in the butchering area, and the Crokers plan to hold farm tours and workshops "down the track".
"We want to show the whole process, bar the abattoir. We want to be as open as we can on the farm," Dr Croker said.
Once the processing facility is finished, the Crokers are looking at the next stage in their plan for the Lebrina property: farm stay accommodation.
"People will be able to have a proper farm experience," he said.
"The architects have been engaged to do the plans now. That will be a longer build, but hopefully will be within the year."
The Crokers have been accepted into the Sprout Producers one-year accreditation program this year.