The Vermont Way

A Different Kind of Meat Company.

At Vermont Smoke & Cure®, we’ve been consciously crafting delicious smoked meats and meat snacks since 1962. We use responsibly sourced meats and simple ingredients, spices and herbs to create the finest flavor in every bite.

Our Home in Vermont

Our work in Hinesburg, VT has earned us a fine reputation that we aim to uphold.

Movin’ On Up

Vermont Smoke & Cure® got its start in 1962 in South Barre, Vermont, serving the small town made up of many recent 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.

In 2012 we moved 50 miles to Hinesburg, where we renovated a former cheese making facility into our world-class Smokehouse.

 

Group Copy 7 Created with Sketch. Where the Magic Happens Now
Fill 1 + Fill 2 Created with Sketch. Where It All Started

Being Good Neighbors

Our team of employee-owners creates our delicious products in our Smokehouse right here in the hills of Vermont. We pride ourselves on being a good neighbor and valuable partner to our local farmers. This is simply the way we do business – and it all combines to create the finest flavor in every bite.

The rolling hills of Hinesburg, Vermont.

Meet the Smokehouse Team

100% of our employees have stock options because we want to share in our company’s success as a team. We are a Vermont Benefit Corporation. This means that we have legally committed ourselves to considering not only our business, but our community and the environment in each decision we make.

Cheers To Our Founders

Roland LeFebvre, a French-Canadian in South Barre, VT, started the smokehouse as “Roland’s” in 1962. Decades later Chris Bailey, our founder, expanded on Roland’s vision by sharing Vermont values with a larger market.

Roland LeFebvre, a French-Canadian in South Barre, VT, started the smokehouse as “Roland’s” in 1962.
Chris Bailey racing in the Coors Classic, 1988

BEGINNING LOCALLY

Roland was a local guy serving his Vermont community. He was hands-on and developed the techniques and many of the recipes that we use today.

EXPANDING THE VISION

Chris has the same driving passion that inspired Roland over 50 years ago: to create great tasting meats that make customers smile. Chris is a former professional cyclist and farmer and loves to cook. He has a deep reverence for our land and an intricate understanding of our food industry. A former vegetarian turned conscious meat-eater, Chris is committed to making livestock farming more humane and sustainable while making the food we eat more healthy and delicious.

Vermont Benefit Corporation

We’re proud that Vermont Smoke & Cure® is a certified Vermont Benefit Corporation. This means that we incorporate a social mission into our business goals by considering the impact of our operations on our employees, customers, community, and the environment. You can read our Benefit Corporation report here.

Better Meat for All®

Good food doesn’t have to be complicated, in fact we keep it pretty simple.

The Future of Meat

You should feel good about where your meat comes from. We buy all of the certified humanely raised meats we can, and we have transparent sourcing for all of our meats. Along with our customers, we’re helping the meat industry move to a future that is humane, transparent and environmentally friendly.

Homegrown & Healthy Recipes

New products start in Chris’, home kitchen before moving to our Smokehouse.

 

  • Our sticks contain at least 40% less sodium and 45% less fat than leading snack sticks.
  • All of our products are made with meat raised without antibiotics and no added sodium nitrites are used in our processing

Just to be clear, our products Are allergen friendly and have ABSOLUTELY…

  • No gluten
  • No tree nuts or peanuts
  • No soy
  • No milk or eggs
  • No fish or shellfish
  • No wheat

The Finest Flavor IN EVERY BITE.

Farmer Services

We help small farmers go to market by processing their meats using our recipes.

LEARN MORE

Explore Our Meat Sources

We believe healthy meat starts at the source. We are proud to work with some of the finest natural meat suppliers. From large scale to small, our purchases are helping to improve livestock agriculture.

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Our Smokehouse

North America

Australia

TRIED & TRUE METHODS

We are pioneering a thoughtful and delicious way of crafting flavorful meat snacks and charcuterie. As a company, we believe in Better Meat for All®.

Simple, Local and Hands-on

  • We primarily smoke using ground corn cobs and maple wood shavings, traditional smoke sources here in Vermont. We never use liquid or artificial smoke flavor.
  • We hand trim all of our meats and we grind our meats on-site.
  • All of our products are made without sodium nitrites. They use natural preservatives to ensure food safety. In our meat sticks and summer sausage, instead of just adding acids, we ferment to lower pH the old-school way for the best flavor.

LOW ENERGY MEANS HIGH EFFICIENCY

  • More than 50% of the electricity we use is from solar – all generated within 60 miles.
  • We use high-efficiency smokers that reduce our energy requirements by more than 10%.