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A nice review from a 2009 "best specialty retailer in the United States:
"Vermont Smoke and Cure Meat Sticks are to your regular jerky as a juicy hamburger is to chipped beef. Meaty, tender and flavorful, these are like a small, snacky version of a barbecued burger or peppery pork chop. They contain no artificial colorings, flavorings or nitrates, and get all their flavor from real ingredients such as onion, celery, real spices, sea salt and evaporated cane juice. In addition, the...
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For the full article and photo, click here.
"Pepperoni is one of the most popular pizza toppings, however it's often overlooked as a great standalone (served sliced) or as a side with milder cheeses. Vermont Smoke and Cure's Pepperoni has a nice and clean all-natural taste with just the right amount of saltiness and heat, allowing this offering to be served like any other salami. Most of us are used to the mass-produced offerings that come from the major hot dog and cold cuts brands, but...
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To read the full article, click here
"Bursting
with flavor, Vermont Smoke and Cure's
maple-brined bacon, smoked
pepperoni and other all natural pork products are the upshot of slow
gastronomy. Beginning with pigs that were raised without any antibiotics
or animal by products, the small batch producers employ time consuming
processes to create their delicious meats. Such as the summer sausages,
made using an old fashioned method that requires 12 full hours of...
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"The pepperoni is spicy -- not oily -- and delicious." - Good Morning America
(from web site article)
Click to watch video clip
Well, they get a few things incorrectly (starting with our name! - but we're happy to have been included and aren't complaining!) - so we correct & clarify them here:
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Better Bacon
Organic Spa Magazine
It figures that someone in Vermont came up with the tastiest and most natural way for making bacon. Starting with animals that were humanely raised and using local maple syrup, a little salt, and smoked with ground corncobs and maple-tree shavings, you can’t get any more guilt-free. Vermont Smoke and Cure also smokes meats for other farmers, check out the list online for brands you may recognize, and make sure to order some while you...
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Better Bacon
Organic Spa Magazine
It figures that someone in Vermont came up with the tastiest and most natural way for making bacon. Starting with animals that were humanely raised and using local maple syrup, a little salt, and smoked with ground corncobs and maple-tree shavings, you can’t get any more guilt-free. Vermont Smoke and Cure also smokes meats for other farmers, check out the list online for brands...
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"Best sides: Vermont Smoke & Cure ham steak or maple sausage." - "America's Best Pancakes: The Farmers Diner, Quechee, Vermont," Travel and Leisure
The Farmers Diner, Quechee, Vermont
This retro-style diner in the Green Mountain State is a crunchy granola advocate of the burgeoning localvore movement: founder Tod Murphy’s mantra is "Food from Here.” So his short order cooks only use ingredients (milk, eggs, bacon, cheese, and even tofu) sourced from regional farms and...
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"We wanted to know how Smoke and Cure's smoky meat stick stacked up against another brand, but no other Vermont company (that we could find) makes an honest to goodness pepperoni. So, we purchased one from Bridgford. Made in Chicago by a company big enough to have a separate "meat snack division," the 7 oz. sausage cost $4.19 to Smoke & Cure's $5.39...but how good would it taste?"
To find out, click here!
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"Our favorite products from this state range from terrific ales and ciders to creamy, full-flavored cheeses." To read the entire article and see the other 19 great Vermont foods & beverages, click here.
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