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Member:   Vermont Smoke and Cure
About Us:
Vermont Smoke and Cure continues the tradition of craftsmanship Vermonters are famous for.  We have been crafting our meats in small batches according to traditional methods for over 45 years.  For you, the results are meats that burst with flavor you won't find anywhere else.

Vermont Smoke and Cure is "Keeping Vermont Farmers Smokin'" and supports the economic vitality of local farms by keeping artisanal meat processing available to all.

The New York Times called our bacon "possibly the finest bacon on the planet" - find out for yourself!

What we produce:
In South Barre, Vermont, with the help of maple syrup from Northfield (just over the hill), we craft:
  • Vermont Maple Brined, Cob & Maple Smoked Bacon & Ham
  • Natural, Uncured, Vermont Maple Brined, Cob & Maple Smoked Boneless Turkey Breast, made with turkeys raised without antibiotics
  • Vermont Maple Sausage
And, using traditional methods that somehow still taste great even without maple syrup:
  • Breakfast Sausage, Sweet Italian Sausage, Hot Italian Sausage
  • Summer Sausage
  • Smoked Pepperoni
Enjoy!

How to contact us:
Chris Bailey
P.O. Box 278
South Barre, Vermont 05670-0278
Tel: 802-476-4666
Fax: 802-476-4666
E-mail: chris@farmersdiner.com
Web site: http://www.vtsmokeandcure.com


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The official web site of the Vermont Specialty Food Association
135 No. Main Street - Suite 5
Rutland, VT 05701-3238
Phone: 802.775.5460
Email: info@vermontspecialtyfoods.org
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