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"Local Flavor is the Secret that Keeps One Vermont Business Smokin'" Good Magazine, March 21, 2013
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"...You’ll also taste the meat and the real Vermont maple syrup (where it’s
used) and the spices. Nothing overwhelms your taste buds; the multiple
flavors combine harmoniously. That’s what true balance is all about..."
Click here to read the article
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Seasonal Frittata TV!
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"7 Sweet and Delicious Stocking Stuffers" Real Simple
"Perfect for your favorite carnivore..." read more
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Cured with maple syrup and salt, smoked over corn cobs and maple shavings, the bacon from Vermont Smoke and Cure ($15 for two 12-ounce packages) is a pancake’s best friend. Read more at: http://bit.ly/VC17kj
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Foods for the Perfect Picnic: list chosen by The Plaza Food Hall by Todd English, NY, NY: "Vermont Smoke & Cure Summer Sausages." More...
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Click to read the review on The Sapbucket.
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5Knives Ham won a Good Foods Award in San Francisco on January 13, 2012!
The Vermont Maple Brined, Corn Cob and Maple Wood Smoked Ham was one of
one thousand entries and 100 winners across eight categories. Vermont
Smoke and Cure makes the ham with pork from 5Knives' first farmer Greg
Finch in Franklin, Vermont.
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"This grown-up Slim Jim combines the essence of smoky Southern barbecue with piquant black pepper for a snack that doesn’t
scald."
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Made with all-natural beef and pork, these lean, tasty meat sticks have
half the calories and sodium of their convenience-store counterparts and
provide more protein.
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