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Marcus Boks of Boks Bacon in Glenorchy, north of Hobart, Tasmania is a butcher who prepares and smokes his own bacon - free of artificial flavours and preservatives.

He is the latest in a line of butchers who began preparing and curing their own pork in the Netherlands almost a century ago. His grandfather, Johannes Boks emigrated to Australia in 1951 with his son. 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 upon it.

Today, Marcus has refined two styles of bacon that appear in Tasmanian specialty food stores and some leading Hobart restaurants: Boks super premium product, their free-range bacon cured in Leatherwood honey, and 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.

Boks also produces fresh free-range Hampshire Pork - the finest pork in Tasmania, grown from Hampshire pigs from the Thornberry family in Sorell, plus free range hams, speck, kassler, pancetta, coppa (spicy smoked pork neck, with the aroma of orange, juniper and nutmeg. Slice thinly for a flavoursome charcuterie) and smoked ribs and hocks.

Available at select foodstores in Tasmania, NSW and Victoria, and served at a range of premium Tasmanian restaurants.

Guaranteed delicious by the taste team at VisitVineyards.com. See their site for recipes for confit duck, Barilla Bay oysters and Boks Bacon and chicken liver pate (made with speck).

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