Made the Vermont Way

Consciously Crafted, Deliberately Delicious

We believe good food doesn’t have to be complicated, so we keep it pretty simple. At Vermont Smoke & Cure we’ve been consciously crafting delicious smoked meats using premium meat, spices, herbs and simple local ingredients since 1962.  All of our meat snacks are made in small batcheshand crafted and slow cooked for over 18 hours. Half of our sticks are smoked in our Smokehouse to add a unique flavor. Learn more about our smoking process here. 

Our members are the heart of our organization and we are proud to employ quality-minded, neighborly, respectful people who do things The Vermont Way. Our team makes delicious meat sticks at our facility in Hinesburg, Vermont, providing the highest quality products to create the finest flavor in every bite of our meat snacks.

Raised Without Antibiotics or Added Hormones No Added Sodium Nitrites Allergen Friendly Gluten Free Lunchbox Approved
  • We buy all our meats free from antibiotics and added hormones.**
  • We use the finest cuts of meat that are hand trimmed and ground. 
  • All of our products are made with no added sodium nitrites.* 
  • No artificial colors, preservatives*** or flavors. 
  • We use real spices and ingredients — like garlic, cracked pepper, and mustard seed. 
  • We deliver the finest flavor by naturally fermenting to lower pH, rather than adding encapsulated citrus or liquid acids. 
  • We use ground corn cob, hickory and maple wood shavings to smoke our meat sticks — we never use liquid or artificial smoke flavor. 
  • All of our products are free from MSG and the Big 8 Allergens (Milks, Eggs, Gluten, Fish, Shellfish, Tree Nuts, Peanuts & Soy). 

Vermont Smoke & Cure® incorporates our social mission into our business operations by considering the impact of our operations on our employees, customers, community, and the environment. For example, more than 50% of our electricity is solar generated with herein 60 miles of our facility. We also use high efficiency smokers to reduce energy needs by more than 10%. 

Made the Vermont Way Since 1962

1962

Founded

Vermont Smoke & Cure® got its start in 1962 in South Barre, Vermont, serving the small town made up of many immigrants drawn by the granite quarrying and carving industry. For the next 50 years, we operated in a farmhouse and then in the back of a gas station.

2006

Rebranded

Chris Bailey, a farmer, chef, and former US team cyclist took over and renamed the business Vermont Smoke & Cure. Chris brought a modern approach to recipes, processing techniques.

2010

Real Sticks Launch

Chris launched Real Sticks in 2010 — nitrate-free sticks made with meat raised without antibiotics. The line quickly gained a foothold with natural foods and specialty grocery shoppers across the country.

2015

Smokehouse Expansion & Brand Relaunch

After moving from Barre to Hinesburg in 2012, we completed an expansion of our smokehouse increasing our capacity 4x. We also relaunched the brand with a unique, colorful palate, standing out in the category.

2016

100% ABF & Sodium Nitrite Free!

In 2016, we relaunched our Smoked Uncured Pepperoni, meaning ALL Vermont Smoke & Cure products are now 100% sodium nitrite free* and made from meat raised without antibiotics.”

*except for those naturally occurring in swiss chard powder

2016

Mini Meat Stick Launch

With the growing trend for portable, better for you snacks, we launched our mini meat sticks to meet the needs of families across the country.

2020

Joining the Johnsonville Family

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.

Explore Our Products

*Except those naturally occurring in celery juice powder and sea salt.

**Federal regulations prohibit the use of hormones in poultry.

***To support quality