Our bacon is dry cured and cold smoked in a traditional wood fire smoker with Tasmanian oak.
Woodfire smoked bacon: the original Boks bacon, 6 day cure then smoked with Tasmanian oak for 6 hours. 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.