Our bacon is dry cured and cold smoked in a traditional wood fire smoker with Tasmanian oak.
Boks Bacon - The Best Bacon
The ends of our loins are minced to give you a great flavour booster for soups and stews, or on top of your favourite pizza, bruscetta and oysters.
All Boks Bacon is dry cured, this is an old Dutch recipe brought to Tasmania in the 1950s by the original Boks family.
Tasmanian Prickly Box honey flavours this great bacon, not as sweet as the Leatherwood but a real favourite with the staff!
We wanted to create unique Tasmanian flavoured bacon, this is aromatic with sweet flowery characteristics. Gold medal winner.
Woodfire smoked bacon: the original Boks bacon, 6 day cure then smoked with Tasmanian oak for 6 hours. Gold medal winner.
An American style belly bacon, smoked for 6 hours and perfect for mignons or on top of a stack of hotcakes! Trophy and gold medal winner.
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