It is said that the smell of bacon cooking is one of the most evocative for the senses. You smell it and it takes you instantly to a special time, a special place in your past.
Can you imagine the smell and the taste of bacon that is the product of free-range pigs and Tasmanian leatherwood honey - the farm and the forest all in one?
And can you believe that in this modern day and age there are still butchers who prepare and smoke their own bacon, free of artificial flavours and preservatives?
We also have freerange hams in whole leg easy-carve, whole leg bone in or boneless 1/2 leg hams. The flavours are woodfire smoke or leatherwood honey cure.
HISTORY
Boks Bacon is produced by Marcus Boks in his factory at Glenorchy, a suburb of Hobart, Tasmania. He is the latest in a line of butchers who began preparing and curing their own pork in the Netherlands almost a century ago.
Johannes Franciscus Andreas Boks immigrated to Australia in 1951 with his son Johannes Franciscus Maria Boks. They brought with them a traditional Dutch recipe that had been handed down from generation to generation. It was renowned for its smoke flavour. That became Marcus' legacy. Now he has improved on it!
Today, Marcus has refined two styles of bacon that appear in speciality food stores and some leading restaurants in Tasmania, Sydney and around NSW.
Boks super premium product is its free-range bacon cured in Leatherwood honey.
These are no ordinary pigs - they spend their days walking about their paddocks and want for nothing, their diet supplemented by prime grain. When the sun sets, they slumber in enviro shelters on beds of straw.
And when the moment of truth comes, their succulent loins are massaged with Cradle Mountain Honey from stands of leatherwood in Tasmania's rainforests!
The sweet, floral characteristics of the honey soften the saltiness of the bacon to create a breakfast treat second to none.
Boks premium product is its wood-fired traditional bacon - prime pork loins, hand-rubbed with salt and sugar and aged till they are cured. Then they are smoked in a traditional wood-fired smoker.
This wood-fired bacon is the one you use to enhance other meats and dishes. Try wrapping it around a piece of prime beef or a fillet mignon. Add a rasher or two to a risotto or casserole.
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