Damn Fine - Smoked Sausage, Bacon and Pepperoni Made From Scratch in Vermont
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Made from scratch in Vermont

Processing Services

'Damn Fine Smoked Meats and Sausages for All
Craftsmanship and great flavor have earned us a fine reputation here in Vermont. As a result, dozens of farmers bring us hams and bacons from their own hogs to be smoked. It is our mission and privilege to keep local, artisan meat processing available to all.

By keeping USDA inspected processing available to farmers, and by offering professional packaging and increasing the variety of products to make from their meats, Vermont Smoke and Cure increases the opportunities for farmers to succeed.  By keeping custom processing available for backyard farmers for meats for their own use, we help keep alive the "backyard hog" tradition of food security and deliciousness.

This is what we mean by "Keeping Vermont Farmers Smokin'" -- literally, Vermont Smoke and Cure brines and smokes or otherwise cooks or prepares the meats that farmers raise, so that they can sell or best enjoy them.

We make delicious smoked meats and fresh sausages from the hogs, turkeys and beef over 600 Vermont farmers bring us each year. From part-timers with one hog in the backyard to full-time farmers selling in farmers markets, to CSA (Community Supported Agriculture) customers and in stores, their meats all get the same ‘damn fine’ smoking.

Below are some of the farmers we smoke meats for under USDA inspection. Look for their products at their stores, at farmers’ markets, at area stores, or from their own CSA (Community Supported Agriculture) program:

Adirondack Heritage Hogs, Elizabethtown, NY
All Together Farm, Randolph Center, VT
Ben Weaver Farm, Sharon, VT
Black Bear Sugarworks, Brattleboro, VT
Blue Ledge Farm, Salisbury, VT
Boardman Hill Farm, West Rutland, VT
Boundbrook Farm, Vergennes, VT
Brotherly Farm, Brookfield, VT
Brown Boar Farm, Wells, VT
Champlain Orchards, Shoreham, VT
Clement Family Farm, Westmoreland, NH
DaCy Meadow Farm, Westport, NY
Family Farm, Panton, VT
Fat Toad Farm, Brookfield, VT
Full Moon Farm, Hinesburg, VT
The Farmers Table, Panton, VT
Gaylord Farm, Waitsfield, VT
Graze and Gaze Farm, Barre, VT
Green Mountain Emu, Derby Line, VT
Green Mountain Girls Farm, Northfield, VT
Happy Hogs Farm, Springfield, VT
Highland Thistle Farm, Canterbury, CT
Jericho Settler’s Farm, Jericho, VT
Lake's End Cheeses, Alburgh, VT
Ledge Hill Farm, Weybridge, VT
Maple Grove Farms, Putnam Station, NY
Maple Wind Farm, Huntington, VT
The Mountain School, Vershire, VT
Neill Farm, Waitsfield, VT
North Branch Farm & Gardens, Ripton, VT
North Hollow Farm, Rochester, VT
Old Gates Farm, Castleton, VT
Otter Creek Farm, Panton, VT
Pete's Greens CSA, Craftsbury, VT
Philo Woodland Farm, Charlotte, VT

Ridge Meadows Farm, Randolph, VT
Rockville Market Farm, Starksboro, VT
Rocky Top Farm, Canaan, NH
Stark Hollow Farm
Stonewood Farm, Orwell, VT
Tangletown Farm, Middlesex, VT
Turkey Hill Farm, Randolph Center, VT
Vermont Heritage Grazers, Addison, VT
Windy Corners Farm, Charlotte, VT

Custom Smoking Services
For farmers wishing to bring us meats for smoking on a custom (for home consumption and not for sale; made outside of USDA inspected hours, but using the same food safety protocols) basis, here are the basics:

• PLEASE NOTE: please call ahead to book an appointment during the busy fall season. An appointment will be required until further notice.

• Bring in your meat fresh or frozen, wrapped in butcher paper or in clear plastic (not black plastic, that isn’t healthy and the USDA forbids it), in a sturdy box. (If you don’t, we’ll have to charge you to do it after it arrives).

• We’re located in Hinesburg, in the former Saputo facility, at 10516 Rte 116.

• Please call several weeks ahead to make a reservation and receive instructions about when to deliver an pick up.

• We’ll call you when the batch is complete to let you know it is time to pick up your ham, bacon or other treats.

• Brining & Smoking fee is $1.15 per lb on the fresh weight. We offer bacon slicing and vacuum packing only for USDA-inspected processing.

• We use the same brine and smoke as our bacon and ham that you can buy in the stores!

• Please email or call with other questions.

USDA Inspected Processing Services
If you'd like us to smoke meats or make fresh sausages or other goodies under USDA inspection, so you have the option of selling them anywhere in the U.S.A, please email farmerservices@vtsmokeandcure.com, or call (802) 482-4666 x4.  Please note that we are open for deliveries and pickups during 8-4:30 Monday through Friday.

Livestock Processors:
Below are lists of area livestock processors that can slaughter and butcher your hogs:

USDA Inspected and Custom Slaughter and Butchering:
Over The Hill Farm, Benson, (802) 537-2811
PT Farms, St. Johnsbury, (802) 748-8323
The Royal Butcher, Braintree, (802) 728-9901
Sharon Beef, Sharon, (802) 649-1859
Vermont Livestock Slaughter and Processing, Ferrisburg, (802) 877-3421
Westminster Meats, Westminster, (802) 722-3133

Sources for State Inspected or Custom Slaughter and Butchering:
(These may be state inspected. Not USDA inspected.):

Bryan Adams, Passumpsic, (802) 633-3031
Blayne Hill, Fairlee, (802) 333-4718
Buxton's, Orwell, (802) 948-2049
R and B Custom Cutting, Barton, (802) 525-4988
Rup's, Brandon, (802) 247-4570
Tim Ward, Vershire (802) 685-2109

How to Find Us
10516 Rte 116, Hinesburg, VT, in the former Saputo Cheese facility.  Our front door faces the single remaining milk silo.  Our receiving and shipping doors are at the back of the building, at by the galvanized steel platform (receiving) and the two new dock shelters to the right (shipping).

You can raise a pig and have us smoke the bacons & hams for you!

Damn Fine - Made From Scratch in Vermont
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