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