About Boks Bacon

The Process

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Boks Bacon is dry cured, this is an old Dutch recipe brought to Tasmania in the 1950s by the original Boks family.

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.


The People

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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 History

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