Our bacon is dry cured and cold smoked in a traditional wood fire smoker with Tasmanian oak.
Boks Bacon - The Art of Sausage
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!
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
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.
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
Fresh hand chopped chives, parsley, chicken and dry cured bacon. A mild yet flavoursome burger with a fresh herb taste.
Lean, coarse ground pork with green peppercorns and fresh parsley. Delicious grilled or bbq'd.
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
Boneless Tasmanian lamb leg with fresh rosemary picked on the day, blended with house roasted garlic and olive oil, our most popular sausage!
Fresh hand chopped chives & parsley with chicken, a mild yet flavoursome sausage with a fresh herb taste.
Chicken with Housten baby spinach, pine nuts & Tassie fetta, a classic greek flavoured sausage.
Moroccan style with roasted peppers, oregano, basil and chilli mixed with Tasmanian boneless lamb leg & Pork Shoulder, sweet moist and lightly spiced.
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