About Us
Tasmania's Finest, Delivered Fresh
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 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.
The Modern Day.
Today, Boks Bacon is proudly led by Johannes’ grandsons, Marcus and Rick, who carry forward the time-honoured traditions that began generations ago. With the same dedication to excellence, they continue the art of Dutch smoking, using locally sourced Tasmanian oak to craft bacon that’s truly exceptional. At Boks Bacon, the legacy lives on in every slice, celebrating heritage, flavour, and the finest Tasmanian ingredients.
We are proudly Tasmanian.
Cold Smoked
Slowly smoked using traditional Dutch methods and Tasmanian oak, this process infuses the bacon with a rich, distinctive flavour that’s impossible to replicate.
Dry Cured
Carefully hand-rubbed with a blend of salts and spices, our dry curing process enhances the natural pork flavour without relying on artificial additives.
Honey Cured
Gently cured with pure Tasmanian honey, this process creates a unique balance of sweetness and savoury depth that reflects the essence of Tasmania.
Why Join the Boks Bacon Club
The Boks Bacon Club is more than a subscription—it’s an invitation to experience the finest bacon Tasmania has to offer. As a member, you’ll enjoy exclusive access to handcrafted, small-batch bacons created using time-honoured techniques, from cold smoking with Tasmanian oak to curing with local flavours. Each month, you’ll explore new and unique bacons made just for our Club, unavailable anywhere else. By joining, you’re not just treating yourself to unparalleled quality and flavour—you’re also supporting a family tradition and celebrating the rich culinary heritage of Tasmania. Discover the joy of bacon like never before—join the Club today!