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Vermont Smoke and Cure

Delicious made from scratch meats from artisinal processors

by Karen Day in Food + Drink on 15 July 2010

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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 fermentation, or the bacon, which is doused with Sweet Retreat Vermont maple syrup and then smoked slowly over ground corn cobs and maple wood shavings.

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All of the pork products from 45-year-old Vermont Smoke and Cure are gluten-free and contain no nitrates or MSG. Previously sourcing pigs from Canada, they now offer Vermont-raised pig products that are crafted using other Vermont brands, like the apple-cheddar brats—a combination of pork, Cabot's Sharp Cheddar and apples from Champlain Orchards.

Vermont Smoke and Cure products sell online and ship 2nd day air for the most in freshness.

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