| "Meaty, tender and flavorful..." - Woodstock Farmers Market |
Monday, July 19, 2010
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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... [MORE] |
| Better Bacon - Organic Spa Magazine |
Saturday, May 8, 2010
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| Better BaconOrganic Spa MagazineIt 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... [MORE] |
| "I could eat this stuff all day. Thumbs way up." - 7 Days tasting |
Tuesday, March 9, 2010
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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... [MORE] |
| "...all-natural summer sausage..." - 7 Days VT |
Wednesday, September 16, 2009
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Sausage StuffSide Dishes: New all-natural product hits the marketBy Suzanne Podhaizer [09.16.09]TAGS: food, side dishesAlthough it was written nearly a century ago, Upton Sinclair’s The Jungle, an exposé of the Chicago meat-packing industry, still has the power to make people think twice about... [MORE] |
| Ultimate Localvore Antipasto. - Burlington Free Press |
Friday, September 4, 2009
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Reap summer's bounty, while it lastsLaura Sorkin, Free Press corespondentTomorrow is Sept. 5, which means from here on out we are farming on borrowed time.Saturday is the frost date for our region. According to records, a frost is common after this date and probable the further on we go. In a... [MORE] |
| "great line . . . standouts." - The New York Times |
Wednesday, August 26, 2009
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August 26, 2009Road Tripping | The Vermont Cheesemakers FestivalBy Christine MuhlkeVermont Cheesemakers FestivalAdeline and Marc Druart/Vermont Cheesemakers Festival A provisions table at the Vermont Cheesemakers Festival.The Vermont cheese scene was in full effect on Sunday, as the first... [MORE] |
| "What you think of when you think of good bacon." - Blind Taster |
Saturday, May 23, 2009
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Porkchop Express, "The Great Bacon Tastin": “What you think of when you think of good bacon.” Thus spoketh one
judge, and most agreed. The Freedom and Unity State rallied our panel
around their exceptionally clean, uniquely sweet product. Detractors
found the maple a touch... [MORE] |
| "...three times in two days good." - GQ |
Sunday, March 1, 2009
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GQ, March, 2009 I'm not a localvore. I eat things that are not organic. My kids have tasted milk that is not rBGH-free. I occasionally enjoy American cheese -- steeped in phthalate-rich plastic -- with my eggs. But: I also love a good breakfast, and I'm not exaggerating when I say that... [MORE] |
| "Un-freakin-believable." - Ultimate Foodie Review |
Friday, January 2, 2009
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| UF Review - Vermont Smoke and Cure Meats
Written by Wade Tonkin on January 2, 2009 – 1:02 pm -
Meat lovers paradise - Vermont Smoke and Cure
I’m sorry it’s taken me a while to get to this, but their product is worth a review.
A while back I received a “cold pack” in the mail from... [MORE] |
| Vermont Farmhouse Chowder |
Friday, December 12, 2008
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| Ski Vermont Farmhouse Chowder Launched at Sugarbush ResortSavory soup crafted from local Vermont ingredientsFriday, December 12, 2008 Warren, Vt – Today, the Ski Vermont Farmhouse Chowder was introduced to skiers and visitors at the Castlerock Pub at Sugarbush Ski Resort. Last year Vermont... [MORE] |
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