Our products have been awarded over 40 medals and trophies
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.
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.
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.
