Our bacon is dry cured and cold smoked in a traditional wood fire smoker with Tasmanian oak.
Boks Bacon - The Art of 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!
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.
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
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!
Boneless Tasmanian lamb leg with fresh rosemary picked on the day, blended with house roasted garlic and olive oil, our most popular sausage!
Fresh hand chopped chives, parsley, chicken and dry cured bacon. A mild yet flavoursome burger with a fresh herb taste.
We make the preserved lemons in house & add organic lemonthyme and chilli flakes, awesome combo of flavours! 85% lean.
Chicken with Baby Spinach & feta, a classic greek flavoured sausage.
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
Fresh authentic Spanish style, spicy. With a blend of secret spices including our house smoked paprika.
Boneless Tasmanian lamb blended with in house preserved lemon & basil pesto. One of our most popular sausages.
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