Our bacon is dry cured and cold smoked in a traditional wood fire smoker with Tasmanian oak.
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!
About 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.