Saturday, 1 November 2008

Rita's in a pickle over Bok's Bacon

What’s the deal with Bok’s Bacon these days? From the first time I tasted their beautiful bacon I have had absolutely no desire to eat any other than Bok’s. I have worshipped at the shrine of Bok.

Over the past few months I thought I had detected a variance in either flavour or processing, as it seemed to be steaming rather than frying during the cooking process, so much moisture came out of it.

I assumed it was just me, but when a friend bought this subject up, echoing my thoughts exactly, I knew that it wasn’t just me.

So – my question to Boks – what have you done to my bacon, Boks? (Sung to the tune of “Look what they’ve done to my song, Ma”)
Posted on by Rita
27 comments

27 comments:

ut si said...

Bacon in Scotland does that steaming thing too Rita...& worse, white stuff oozes from it as it cooks.

Rita said...

White stuff oozes from Boks as well ut si! What is that due to?

Anonymous said...

Something to do with global warming?
Or unhappy pigs? I read somewhere that they didn't want their old boss back.


P

ut si said...

Have just asked chef. He says it's excess brine with lactose added for taste. Apparently traditional curing can take two weeks or more...the product in supermarkets & many butcheries is doped with the brine mix to make it ready for the shelf within 24 hours. V disappointing about Boks.

Anonymous said...

it's because of the dodgy guy who is his "business" partner. also they now process for coles and buy pigs from the mainland.

a classic example of expanding for moneys sake and quality is compromised. it's a shame,but typical and i think the best thing marcus could do is get rid of his advisor and stick to specialist low scale production.

Rita said...

Thanks ut si and Anon 9.41. That would seem to explain that. Another example of the disintegration of a fine product for commercial reasons. I understand the need to make money, but if you're truly passionate about something, does it have to be this way?
I suppose compromise is the way of today, but that doesn't mean I have to like it.
I go without my Boks bacon now, and have done for a few weeks. I never thought the time would come when there'd be no Boks in Rita's fridge!

Anonymous said...

I know they process in Glenorchy somewhere, but where's their farm?

Rita said...

Yes, I know they process in Glenorchy now, but not sure where their farm is. Still in Cygnet area?

ut si said...

Found on Hill St website; Due to increased demand and a downturn in production by Leenavale at Sorell. they are now sourcing their free range pork from Gooralie, Goondawindi in Queensland. They are Queensland’s only RSPCA accredited piggery.

Anonymous said...

There must be someone else making good bacon. Anybody got suggestions?

P

Rita said...

Geez - talk about food miles - NOT!
Ut si - did you receive my email yesterday?

Anonymous said...

Did you lot read the sausage controversy in the Merc a few days ago? Seems a few food identities recently new to TAS, have insinuated that most butchers here aren't selling sausages that are what they are labelled as.
A common way of launching a new business venture as you'll see in todays Sun Tas, is to bag the competition.

gl said...

In the UK I was very very careful choosing our meat supply, it is an absolute disgrace: http://www.foodmagazine.org.uk/press/meat_and_water/ .

Anonymous said...

Rita I have also noticed a change in their bacon and not one for the better. It now tastes like all the others but more expensive.

Miles McClagan said...

You need to start a "Bring my Bacon Back Bok!" campaign, with T-shirts and banners...it's an outrage!

Rita said...

Anon 10.57 - I agree - it does taste like all the other bacons but is more expensive, hence my going without the bacon component of my traditional Saturday morning indulgence of Eggs and Bacon! It's a bit tame with just eggs, but I'll survive.
Miles - I'm liking your initiative, but never quite know when to take you seriously, so generally assume you're taking the piss when you comment. The "Bring my Bacon Back Bok" campaign is a definite winner with me, except for the fact that I won't wear any clothes with writing on them. Still, I suppose when there's a moral principle at stake, I could consider wearing the T shirt - but where would I wear it? I would look stupid in the queue at Hill St Grocers wearing the T Shirt and clutching a pack of Boks, should I have been tempted again!
Anon 8.30 - yes I saw the great sausage debate. After we watched a program on TV about sausages many moons ago (maybe 20 years?) and my kids started called them 'lips and snouts' instead of sausages, I went off them bigtime, and have to say that only in the most extreme of circumstances have I either bought or eaten them. The exception has been Ziggys Chevaps, and I pray that the contents of those snags hasn't been too unpalatable!
Having said that, the ones I ate last week at Farm Gate were, as I stated publicly, absolutely beautiful, so I'd be happy to endorse Lee's snags and bacon wholeheartedly.

Anonymous said...

Far too many sausages have an overload of Nitrates in them. These can trigger some severe allergic reactions in people, my daugher being one of them.
As a result of not really knowing whats in them, we just avoid them completely, its much safer.

Miles McClagan said...

I'm always serious when I comment on the loss of food! Believe me, I've lost far too many sweets and treats over the years to not be serious, don't let the ! fool you - if something isn't up to par, it's definitely time to arc up!

Rita said...

Anon 2.44 - that's a real worry isn't it? Your only option, if you really want to eat them (and let's face it, at a BBQ it's great to eat snags), is to make them yourself, which is far better than buying them anyway.
That's great Miles - so we can now count on you to order the T shirts?

sir grumpy said...

We often get Castlelmaine bacon, Rita. It is okay but not up there with heyday Boks.
Wusthaus sausages are very good, althoug I wish they make just a basic beef snag. However the beef and tomato is very good and we make our own cevapcicis from time to time.
Ut Si, if in Scotland go for Ayrshire bacon...the traditional ones are as good as heyday Boks.

Anonymous said...

Who put the pox on Boks?

Anonymous said...

Heard a whisper that new business partner of Boks bacon is hell bent on changing the product to get it into the supermarkets as cheaply as possible, maybe this is why we are noticing the difference?
Shame because it was one 'the best bacon'.

Rita said...

I haven't had the Castlemaine bacon Sir G so can't comment on a comparison.
Boks WAS the best bacon.

Mehitabel said...

Dump Bok's bacon from Rita's Bite. You don't want crap producers on your website.

rockoyster said...

Bought some bacon and ham from the butcher in Cygnet (just along from the Lotus Eater Cafe) on Saturday.

Both were advertised in the window as "Wood-fired . . ." which I guess is better than coal or oil at this stage.

The shop inside has a wonderful wood-smoke aroma to it.

Haven't tried the bacon yet but the ham is THE REAL DEAL! Succulent and flavoursome - nothing like the plastic stuff you get from most delis these days.

rockoyster said...

Am now able to confirm that the bacon from the Cygnet Butchers IS the goods!

A comprehensive range of tests involving a bacon sanger for brekkie and a bacon and pea risotto for dinner confirmed the superior quality of this product.

I did try to get some bacon from the Farm Gate Cafe at Kettering but as usual they were sold out.

Note to self: get up earlier!

Rita said...

Hi RO - the Boks butchery in Cygnet is where we always used to go to get our splendid bacon, then they got so popular so moved to town, and that seems to be when the product started the downhill slide.

I haven't shopped at the butchery in Cygnet since those good old days.

I still have the bacon I got at Farm Gate last week so am happy at the moment, but will try your suggestion next time I'm in the area.

Glad to see you fit and healthy enough to devour your bacon sanger!