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    The Boks family’s bacons, hams and sausages have been a Tasmanian favourite for three generations

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Boks bacon is dry cured and cold smoked in a traditional wood fire smoker with Tasmanian Oak. A premium, award-winning product of the finest quality with superior flavour that is a favourite with our customers.


The Process

Boks bacon is dry cured and cold smoked in a traditional wood fire smoker with Tasmanian Oak. Read more about the old-fashioned recipe and process that makes Boks bacon so special.

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The People

Boks Bacon is brought to you by Marcus & Rick Boks. The Boks family’s bacons, hams and sausages have been a Tasmanian favourite for three generations. Read more about the people behind Boks Bacon.

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The History

The Boks family originated in Holland where they were butchers and small-goods makers. In 1951 Johannes Franciscus Andreas Boks emigrated from Holland to Australia and settled in Cygnet in the Huon Valley, Tasmania. They opened a butchery and there started the legacy of Boks Bacon.

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Award-Winning Products