Vermont Smoke & Cure
Information
Consciously crafted since 1962
For over 50 years we've been consciously crafting delicious meat sticks using superior ingredients, spices and herbs. Vermont Smoke & Cure was founded and exists to make delicious, artisanal meat sticks. Chris Bailey, a farmer, chef, and former US team cyclist took over in 2006 and renamed the business Vermont Smoke & Cure. Chris brought a modern approach to recipes, processing techniques. In 2020 we were purchased by Johnsonville, LLC a privately held, family-owned company with over 75 years of sausage making experience. This marriage of complementary capabilities, culture and values will help us scale up by providing the resources to promote our tasty meat snacks nationwide. Vermont Smoke & Cure will continue to be a team of less than 60 employees handcrafting small batches of natural, premium meat sticks at our onsite smokehouse in Hinesburg, VT.
For over 50 years we've been consciously crafting delicious meat sticks using superior ingredients, spices and herbs. Vermont Smoke & Cure was founded and exists to make delicious, artisanal meat sticks. Chris Bailey, a farmer, chef, and former US team cyclist took over in 2006 and renamed the business Vermont Smoke & Cure. Chris brought a modern approach to recipes, processing techniques. In 2020 we were purchased by Johnsonville, LLC a privately held, family-owned company with over 75 years of sausage making experience. This marriage of complementary capabilities, culture and values will help us scale up by providing the resources to promote our tasty meat snacks nationwide. Vermont Smoke & Cure will continue to be a team of less than 60 employees handcrafting small batches of natural, premium meat sticks at our onsite smokehouse in Hinesburg, VT.
Hall
North Hall Level 200
Country
United States
US State/Canadian Providence
Vermont
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