Vermont Smoke & Cured
Vermont Smoke & Cure has been consciously crafting delicious smoked and cured meats in South Barre, Vermont since 1962. For the next 50 years Vermont Smoke & Cure operated in a farmhouse and then in the back of a gas station. In 2012 Vermont Smoke & Cure moved 50 miles to Hinesburg where they renovated a former cheese making facility into their state of the art smokehouse. CEO Chris Bailey, whose kitchen is the primary source for most new products, leads Vermont Smoke & Cure. This company and it’s owners are dedicated to their community and supporting their local farmers. They give back to their local community whenever possible and try to source only local ingredients and use local resources. This is the way that they do business and it all comes together to make their delicious products. They use humanely raised meats and simple local ingredients such as Vermont maple syrup and Vermont apple cider. These meats are combined with the highest quality spices and herbs such as tamarind and cracked black pepper.
Vermont Smoke & Cure believe that good food and meat doesn’t need to be complicated, in fact they keep it pretty simple. They want people to feel good about where their meat comes from, which is why they source from local farmers and are transparent in all of their sources They are committed to helping the meat industry move towards a more humane, transparent, and environmentally friendly future. Their bacon and ham have less salt than all other products and taste better. The Vermont Smoke & Cured real sticks contain at least 45% less salt and 50% less fat than the leading snack jerky sticks. Their primary smoke house uses ground corncobs and maple wood shavings, which are traditional, smoke sources in Vermont. They never uses artificial flavorings or smoke liquid. Vermont Smoke & cured uses whole muscle hams and carefully hand places each piece into its netting to ensure quality, and consistency in every bite! All meats are hand trimmed and ground on site. All of their uncured items use natural preservatives to ensure the proper food safety. Vermont smoke & Cured Real Stick and Summer Sausage are fermented to lower pH, which provides the best flavor. These products contain no MSG, no milk, no eggs, no fish or shellfish, no tree nuts or peanuts, and no gluten. More than 50% of the electricity used by the company is from solar panels within 60 miles of the smokehouse. They use high-efficiency smokers that reduce their energy usage by 10%. You can taste the robust, unique flavors of smoke, cider, maple, salt, and pure, local meat in each and every bite. Shop online with Louis Winz and taste the delicious, artisanal flavors of Vermont Smoke & Cured!