Producer Profile - Vermont Smoke & Cure
Vermont Smoke & Cure has been consciously crafting delicious smoked meats and meat snacks since 1962 when Roland LeFebvre established the smokehouse, originally called Roland’s. The company uses local, humanely raised meats, whenever possible, and simple ingredients from area farmers, like the Vermont maple syrup and apple cider which are featured in its special brines for bacon and ham. The smoking process primarily uses ground corn cobs and maple wood shavings - never artificial smoke.
What really makes Honest Weight so special? The amazing people and places that grow and make our local food!
Vermont Smoke & Cure got its start in South Barre, Vermont, and for 50 years operated first in a farmhouse and later in the back of a gas station. In 2012 under the leadership of CEO Chris Bailey, the business moved 50 miles northwest to its current location in Hinesburg, VT, where it renovated a former cheese making facility into a world-class smokehouse.
Because it is a socially responsible organization, Vermont Smoke and Cure is recognized as a Vermont Benefit Corporation which means that it incorporates a social mission into its goals by considering the impact of its operations on employees, customers, community and environment.
Come try Vermont Smoke and Cure's uncured bacon hotdogs, ham, bacon and a variety of meat stick snacks. They are so delicious.