Our bacon is dry cured and cold smoked in a traditional wood fire smoker with Tasmanian oak.
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Boks Bacon - Hams
$8.40 each
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.
Made by Marcus Boks
$9.00 each
Double smoked belly pieces, cut into cubes and roast with your veggies, add to bourguignon for authentic flavour, slice thin and grill!
$9.50 each
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.
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