We take Tasmanian grass fed beef chuck steak and lean bred free range pork shoulder, add some spring onions and our woodfired bacon for a real flavour hit, 85% lean meat, 100% real flavour!

Made by Boks Bacon - The Art of Sausage

Marcus Boks has 28 years of butchering and smallgoods manufacturing experience. He has developed this range of sausages that are unique, flavoursome and healthy. Using only the finest ethically produced meats and the freshest herbs available.

Pure pork sausage 85% lean meat. Just pepper & salt, perfect with breakfast or where you need a plain pork sausage

Made by Boks Bacon - The Art of Sausage

Marcus Boks has 28 years of butchering and smallgoods manufacturing experience. He has developed this range of sausages that are unique, flavoursome and healthy. Using only the finest ethically produced meats and the freshest herbs available.

This is a hot smoked version of our fresh chorizo that is smoked for 3 hours with Tassie oak smoke, great with pizza, pasta & paella!

Made by Boks Bacon - The Art of Sausage

Marcus Boks has 28 years of butchering and smallgoods manufacturing experience. He has developed this range of sausages that are unique, flavoursome and healthy. Using only the finest ethically produced meats and the freshest herbs available.

Boneless Tasmanian lamb leg with fresh rosemary picked on the day, blended with house roasted garlic and olive oil, our most popular sausage!

Made by Boks Bacon - The Art of Sausage

Marcus Boks has 28 years of butchering and smallgoods manufacturing experience. He has developed this range of sausages that are unique, flavoursome and healthy. Using only the finest ethically produced meats and the freshest herbs available.

We use fennel seed and fresh parsley made with 85% lean pork and with a touch of black pepper spice. A popular Italian style of sausage.

Made by Boks Bacon - The Art of Sausage

Marcus Boks has 28 years of butchering and smallgoods manufacturing experience. He has developed this range of sausages that are unique, flavoursome and healthy. Using only the finest ethically produced meats and the freshest herbs available.

Succulent Tasmanian lamb with pork, feta, olives, preserved lemon, basil, oregano, pepper and a pinch of salt, combine to make a delicious sausage sure to take your mind on a trip to the wondrous regions of the Mediterranean.

Made by Boks Bacon - The Art of Sausage

Marcus Boks has 28 years of butchering and smallgoods manufacturing experience. He has developed this range of sausages that are unique, flavoursome and healthy. Using only the finest ethically produced meats and the freshest herbs available.

Lean, coarse ground pork with green peppercorns and fresh parsley. Delicious grilled or bbq'd.

Made by Boks Bacon - The Art of Sausage

Marcus Boks has 28 years of butchering and smallgoods manufacturing experience. He has developed this range of sausages that are unique, flavoursome and healthy. Using only the finest ethically produced meats and the freshest herbs available.

Lean pork with a touch of roasted garlic and cheddar Cheese, smoked in Tassie oak for 2 hours. Great with a beer!

Made by Boks Bacon - The Art of Sausage

Marcus Boks has 28 years of butchering and smallgoods manufacturing experience. He has developed this range of sausages that are unique, flavoursome and healthy. Using only the finest ethically produced meats and the freshest herbs available.

Boneless Tasmanian lamb leg blended with basil and lemon pesto, one of our most popular sausages.

Made by Boks Bacon - The Art of Sausage

Marcus Boks has 28 years of butchering and smallgoods manufacturing experience. He has developed this range of sausages that are unique, flavoursome and healthy. Using only the finest ethically produced meats and the freshest herbs available.

We use Tasmanian grass fed Chuck steak to which we add our own Caramelised Onions and some Sundried Tomatoes, fresh Parsley, Salt and coarse ground Black Pepper. 85% lean

Made by Boks Bacon - The Art of Sausage

Marcus Boks has 28 years of butchering and smallgoods manufacturing experience. He has developed this range of sausages that are unique, flavoursome and healthy. Using only the finest ethically produced meats and the freshest herbs available.

We take Tasmanian grass fed beef chuck steak and lean bred free range pork shoulder, add some spring onions and our woodfired bacon for a real flavour hit, 85% lean meat, 100% real flavour

Made by Boks Bacon - The Art of Sausage

Marcus Boks has 28 years of butchering and smallgoods manufacturing experience. He has developed this range of sausages that are unique, flavoursome and healthy. Using only the finest ethically produced meats and the freshest herbs available.

Nichols Free range chicken with Tasmanian fetta cheese, kalamata olives & Australian sundried tomatoes, pan fry in olive oil with a squeeze of lemon!

Made by Boks Bacon - The Art of Sausage

Marcus Boks has 28 years of butchering and smallgoods manufacturing experience. He has developed this range of sausages that are unique, flavoursome and healthy. Using only the finest ethically produced meats and the freshest herbs available.

Fresh hand chopped chives, parsley, chicken and dry cured bacon. A mild yet flavoursome burger with a fresh herb taste.

Made by Boks Bacon - The Art of Sausage

Marcus Boks has 28 years of butchering and smallgoods manufacturing experience. He has developed this range of sausages that are unique, flavoursome and healthy. Using only the finest ethically produced meats and the freshest herbs available.

We make the preserved lemons in house & add organic lemonthyme and chilli flakes, awesome combo of flavours! 85% lean.

Made by Boks Bacon - The Art of Sausage

Marcus Boks has 28 years of butchering and smallgoods manufacturing experience. He has developed this range of sausages that are unique, flavoursome and healthy. Using only the finest ethically produced meats and the freshest herbs available.