Tradition wins in bacon test

THE passion of upholding a family tradition is behind the success of Boks Bacon, thirdgeneration butcher Marcus Boks says.

The Glenorchy-based business has been crowned the state’s best producer of bacon rashers, as judged in the national Australian PorkMark Bacon Awards.

“My grandfather came out from Holland with my father 60-odd years ago and brought the recipe along with him and we’ve been making it in Tassie ever since,’’ Mr Boks said. The secret to the bacon, Mr Boks says, is in the curing process.

“We use the old-fashioned method of curing meat which is rubbing salt into the product, where most bacon these days is injected with brine,’’ he said.

It is the second time Boks Bacon has earned such an award, after winning the same category in 2014.

Mr Boks, who works alongside brother Rick, said bacon made up about 90 per cent of its business.

The product is distributed to stores in New South Wales, with plans to expand into other states. Boks Bacon is one of two southern Tasmanian butchers to have been awarded, with Tasmanian Meat Wholesalers in Hobart winning the title of best short cut bacon in the state.

Perry’s Quality Meats in Smithton and Burnie’s Sharman’s Butchery took home second and third place respectively in both categories.

Australian Pork Limited, which organises the awards, said the competition was about celebrating smallgoods makers who use 100 per cent Australian pork. The awards tie in with Saturday’s International Bacon Day.

We use the old-fashioned method of curing meat which is rubbing salt into the product

— MARCUS BOKS