Our bacon is dry cured and cold smoked in a traditional wood fire smoker with Tasmanian oak.
An American style belly bacon, smoked for 6 hours and perfect for mignons or on top of a stack of hotcakes! Trophy and gold medal winner.
About Boks Bacon - The Best Bacon
All Boks Bacon is dry cured, this is an old Dutch recipe brought to Tasmania in the 1950s by the original Boks family.