Our bacon is dry cured and cold smoked in a traditional wood fire smoker with Tasmanian oak.
Boks Bacon - Hams
Double smoked belly pieces, cut into cubes and roast with your veges, add to bourginon for authentic flavour, slice thin and grill!
Made by Marcus Boks
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.
This ham is made from the eye of the loin and double smoked, tender and smokey with no fat, a smaller cut suitable for rolls or charcuterie platters. Gold medal.
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.
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