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.
Fresh hand chopped chives, parsley, chicken and dry cured bacon. A mild yet flavoursome burger with a fresh herb taste.
Pure pork sausage 85% lean meat. Just pepper & salt, perfect with breakfast or where you need a plain pork sausage
Moroccan style with roasted peppers, oregano, basil and chilli mixed with Tasmanian boneless lamb leg & Pork Shoulder, sweet moist and lightly spiced.
Lean, coarse ground pork shoulder with sweet apple and a hint of ginger.
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.
There is one satay sauce that stands out as the best, that is Jimmys! We add this to free range chicken for a real asian treat! Serve with coconut rice and stir fry veges.
Lean pork with a touch of roasted garlic and cheddar Cheese, smoked in Tassie oak for 2 hours. Great with a beer!
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!
Nichols Free range chicken with Tasmanian fetta cheese, kalamata olives & Australian sundried tomatoes, pan fry in olive oil with a squeeze of lemon!
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
Boneless Tasmanian lamb leg blended with basil and lemon pesto, one of our most popular sausages.
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!
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