The micro-pork producer has no more orders available for its Christmas hams.

"We had inquiries as early as June, but we didn't open for orders until about August," Fork it Farm owner Daniel Croker said.

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Because they are a micro-producer, Mr Croker said they capped orders at 41 this year, which was an increase on last year. He said they had experienced strong demand from consumers post-COVID lockdown for a traditional local product.

"We had orders from people who had one last year and loved it, and from people who tried it last year."

The Fork it Farm Christmas ham is soaked in a unique brine made with Tasmanian pepperberries and smoked on-farm.

"We do everything ourselves here, so I think people are drawn to a Tasmanian product," he said.

Mr Croker said Fork it Farm doesn't use nitrate in any of its pork products, which meant the product is not bright pink and it doesn't taste of the chemical.

He said that choice was deliberate and it had resulted in a strong consumer following.

The Fork it Farm Christmas hams are also smoked for at least eight hours, instead of only having a smoky flavour and is soaked in the brine for several weeks.

He said the process takes a full month, and they have started producing the ham orders already.

Fork it Farm is based at Lebrina.