In Vermont, halfway doesn’t cut it. Cutting corners is a straight path to mediocrity. And the very reason why Vermont Smoke & Cure exists. Here, we hand-make our premium meat sticks in small batches. Then slow-cook them in our real Vermont smokehouse.
It’s not the easiest way. Or the most comfortable. But nothing worth doing ever is.
Here, we go all in, or we don’t go at all.
In Vermont, we still smoke the hard way — by hand, with heart. Inside our real smokehouse, maple and hickory woodchips fill the air as small batches slowly take on bold, honest flavor. No liquid smoke. No shortcuts. Just the warmth of real wood, the patience of craft, and the belief that flavor should be earned, not added. It’s the kind of work — and taste — worth slowing down for.
Smoking takes time — and that’s the point. We balance heat, humidity, and hours of steady smoke until every stick reaches that perfect bite. Real hardwood, real craftsmanship, real flavor you can feel. It’s not the easy way, but it’s the right one. From our Vermont smokehouse to your hands, every stick carries the taste of care, the touch of time, and the pride of doing it all in.
We began in 1962 in South Barre, Vermont — a small-town smokehouse built on grit, craft, and community. From humble beginnings in a farmhouse and later a gas-station back room, we learned to do things the honest way: with patience, pride, and both hands all in.
In 2006, farmer, chef, and former pro cyclist Chris Bailey took over. With deep respect for our roots, he steered the company toward slow-smoked, clean-label meat snacks — elevating our craft while staying true to Vermont’s hardworking spirit
We introduced Real Sticks in 2010 — our first clean-label meat sticks made from quality meats and simple ingredients. They quickly earned a loyal following and laid the groundwork for the bold, honest snacks we craft today.
After expanding our smokehouse, we relaunched the brand with the bright, clean, modern look you know today. Focused on clean-label meat snacks for families on the go, we doubled down on flavor and real Vermont craftsmanship.
Our Mini Meat Sticks debuted in 2016, offering bold, clean ingredients in a perfectly sized format. Ideal for lunchboxes, adventures, and busy families — one of the first mini meat sticks in the category.
In 2020, we joined the Johnsonville family, gaining resources to grow without losing who we are. Our small team continues handcrafting every batch in our own Hinesburg smokehouse — the same all-in commitment, now with broader reach.
In 2024, we expanded beyond our #1 Turkey Pepperoni Stick with Hot & Spicy and Oven Roasted. With three bold flavors, we now lead the category in turkey stick variety — meeting rising demand for lean, flavorful, high-protein snacks.
Vermont may be our home, but great meat comes from a wider world — so we work with trusted suppliers across the U.S., Australia, and beyond to source high-quality beef, pork, and turkey. These suppliers follow strict animal welfare standards and share our commitment to doing things right. We keep our sourcing clear and honest because you deserve to know what you’re feeding yourself and your family. Local or global, everyone we partner with meets the same high standards — so every stick comes from a place of care, quality, and purpose.
