Unopened sticks can stay at room temperature through the package's Best Used By date. After opening, refrigerate them and enjoy them within a few days for best quality.

Each product is stamped with a Best Used By date on the package or label. We recommend enjoying Vermont Smoke & Cure® products before that date for the best flavor and quality.

Vermont Smoke & Cure says its products are free from the nine major food allergens: milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soy, and sesame. The company also states that it uses a validated cleaning process to help prevent cross-contact between production runs.

Vermont Smoke & Cure says it does not add synthetic nitrates or nitrites. Naturally occurring nitrate or nitrite may be present from ingredients such as celery powder.

“Uncured” is a USDA term, but it’s a bit misleading. Our products use natural nitrate sources like celery juice and sea salt instead of sodium nitrite — so they’re naturally cured with the same great flavor.

Vermont Smoke & Cure states that its meat sticks use beef collagen casings. Its Summer Sausage uses a different peelable fibrous casing.

Vermont Smoke & Cure makes its meat sticks in small batches at its Hinesburg, Vermont smokehouse. For smoked products, the team uses real maple and hickory woodchips rather than liquid smoke, balancing time, temperature, and humidity as the sticks slowly cook and take on their smoky flavor.