Our bacon is dry cured and cold smoked in a traditional wood fire smoker with Tasmanian oak.
Boks Bacon - The Best Bacon
Woodfire smoked bacon: the original Boks bacon, 6 day cure then smoked with Tasmanian oak for 6 hours. Gold medal winner.
All Boks Bacon is dry cured, this is an old Dutch recipe brought to Tasmania in the 1950s by the original Boks family.
Boks Bacon - The Art of Sausage
We take Tasmanian grass fed beef chuck steak and lean bred free range pork shoulder, add some spring onions and our woodfired bacon for a real flavour hit, 85% lean meat, 100% real flavour!
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.
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.
We wanted to create unique Tasmanian flavoured bacon, this is aromatic with sweet flowery characteristics. Gold medal winner.
Boks Bacon - Hams
Double smoked belly pieces, cut into cubes and roast with your veges, add to bourginon for authentic flavour, slice thin and grill!
Made by Marcus Boks
Pure pork sausage 85% lean meat. Just pepper & salt, perfect with breakfast or where you need a plain pork sausage
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!
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.
We use Tasmanian grass fed Chuck steak to which we add our own Caramelised Onions and some Sundried Tomatoes, fresh Parsley, Salt and coarse ground Black Pepper. 85% lean
Tasmanian Prickly Box honey flavours this great bacon, not as sweet as the Leatherwood but a real favourite with the staff!
Nichols Free range chicken with Tasmanian fetta cheese, kalamata olives & Australian sundried tomatoes, pan fry in olive oil with a squeeze of lemon!
Boneless Tasmanian lamb leg blended with basil and lemon pesto, one of our most popular sausages.
The ends of our loins are minced to give you a great flavour booster for soups and stews, or on top of your favourite pizza, bruscetta and oysters.
Carefully trimmed boneless pork leg is cured and smoked in our smokers for 6 hours, then sliced for retail packs. A favourite for sandwiches and salads.
Fresh hand chopped chives, parsley, chicken and dry cured bacon. A mild yet flavoursome burger with a fresh herb taste.
Lean pork with a touch of roasted garlic and cheddar Cheese, smoked in Tassie oak for 2 hours. Great with a beer!
This ham is made from the eye of the loin and double smoked, tender and smokey with no fat, a smaller cut suitable for rolls or charcuterie platters. Gold medal.
Chicken breast with blue gum honey cure, smoked in Tassie Oak, delicious! Slice thinly for sandwiches and salads. Alternatively, place in hot oven to crisp up the skin or poach gently to heat and eat hot.
We take Tasmanian grass fed beef chuck steak and lean bred free range pork shoulder, add some spring onions and our woodfired bacon for a real flavour hit, 85% lean meat, 100% real flavour
Lean, coarse ground pork shoulder with sweet apple and a hint of ginger.
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.
Moroccan style with roasted peppers, oregano, basil and chilli mixed with Tasmanian boneless lamb leg & Pork Shoulder, sweet moist and lightly spiced.
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