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