 |  |
Vermont Smoke & Cure
Chris Bailey
Route 14
South Barre, VT 05670
East Central region
contact information:
|
| Vermont Smoke and Cure continues the tradition of craftsmanship Vermonters are famous for. We craft our meats in small batches according to recipes grown from our Vermont history and refined during 45 years of experience.
Vermont Smoke and Cure is "Keeping Vermont Farmers Smoking" by keeping artisanal meat processing available to all. Custom and USDA-inspected commercial smoking and sausage making available. | | product description: | We brine our Bacon and Ham with Vermont maple syrup and a moderate amount of salt before slow smoking with cob and maple wood. The result is a perfect balance of flavors. Find out why the New York Times called our bacon "possibly the finest bacon on the planet"!
We make our fresh sausages (Vermont Maple, Breakfast, Sweet Italian, Hot Italian), with pork raised without antibiotics, and without MSG, BHA or BHT. Ingredients like real Vermont Maple Syrup, coarse ground pepper and whole fennel seeds provide pure flavor!
We produce our Summer Sausage using the time-tested (and time consuming) lactic acid fermentation method, which gives it the perfect tang and mild flavor. The Smoked Pepperoni offers a smoke-mellowed bite that complements the Summer Sausage as well as a good sharp cheddar.
All of our products are free of wheat gluten, milk and nuts. | | delivery notes: | Delivery available statewide.
| | VFN partners: | Bistro Sauce, City Market / Onion River Co-op, Ground Round, Healthy Living Natural Foods Market, Hen of the Wood, Hunger Mountain Co-op, Stoweflake Mountain Resort and Spa, The Kitchen at The Store, The Skinny Pancake, Three Tomatoes Trattoria- Williston |
Not all food producers can accommodate visitors.
Please call ahead before planning a visit. |
|
|
|
