It’s great to have another fantastic Tasmanian product on our shelves. Boks Bacon is produced in Cygnet by Marcus Boks using a traditional Dutch recipe which had been handed down from generation to generation. It has developed a cult following because of the natural processes used to produce it, and its delicious smoky flavour.
How is this bacon different to what you usually buy? There is no pumping of artificial flavours and preservatives. The prime pork loins are rubbed with salt and then aged until cured. Then they are smoked in a traditional wood-fired smoker and packaged in 250g packets for convenient use. There is also leatherwood cure product from free-range, happy pigs reared at the Leenavale Pastoral in Sorrell, that roam freely and enjoy prime grain to supplement their diet. They sleep in cosy shelters on straw beds to keep them warm at night.
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