Our bacon is dry cured and cold smoked in a traditional wood fire smoker with Tasmanian oak.
Boks Bacon - Hams
Carefully trimmed boneless pork leg is cured and smoked in our smokers for 6 hours, then sliced for retail packs. A favourite for sandwiches and salads.
Made by Marcus Boks
Double smoked belly pieces, cut into cubes and roast with your veggies, add to bourguignon for authentic flavour, slice thin and grill!
Chicken breast with blue gum honey cure, smoked in Tassie Oak, delicious! Slice thinly for sandwiches and salads. Alternatively, place in hot oven to crisp up the skin or poach gently to heat and eat hot.
When you've added something, it will appear here. To see everything in your
trolley, use the Review Order & Checkout button.