About Boks Bacon

Boks Bacon is made to an old Dutch recipe brought to Tasmania in the 1950’s by the Boks family. It is dry cured with a mix of Australian salt and sugar hand rubbed into prime pork lions and has no added water, resulting in bacon with more flavour.


The Process

DRY CURE

Dry curing involves a mix of salt and sugar hand rubbed into prime pork loins, this has no added water, unlike the majority of other bacon on the market.

HONEY CURED 

As well as classic bacon, Boks has surprise notes in its range such as Honey Bacon and speck that is either bush honey or leatherwood honey cured. These are delicious, gourmet products.
   

COLD SMOKED

Boks uses a time-honoured process of wood fire cold smoking its bacon with Tasmanian oak from the nearby Huon Valley.


Gallery


The history

The Boks family originated in Holland where they were butchers and smallgoods makers.

 

In 1951 Johannes Franciscus Andreas Boks emigrated from Holland to Australia with his son Johannes Franciscus Maria Boks. They found their way to Tasmania and settled in Cygnet in the Huon Valley in the far south. They opened a butchery and there started the legacy of Boks Bacon.

 

The traditional Dutch recipes handed down from generation to generation and brought to Tasmania quickly developed a cult following for their wonderful smoky flavours.

Boks Bacon – Tasmania’s most awarded Bacon