A Follow-Up on Vermont Smoke & Cure

Vermont Smoke and Cure products

In a recent post about my novice’s experiences trying to shop local I mentioned Hinesburg company Vermont Smoke and Cure and our dismay at finding out that the meats that went into the products of theirs that we saw didn’t seem to be sourced in Vermont. I got in touch with the company for clarification, and it turns out, many of their meats are sourced in Vermont. CEO Chris Bailey was kind enough to respond to my inquiry with some information about their products lines:

  • Natural from DuBreton (Quebec), Coleman, Pineland Farms.
  • Conventional from Quebec and US. [This is the non-local kind we saw — Luc]
  • VT Grown from Greg Finch in Franklin is under the 5Knives label.

He also provided some more information on their operation as a whole:

We also provide processing services for 500+ VT farmers, both custom and commercial (USDA inspected).

Our branded product sales pay for the equipment and facility so that the highly seasonal and relatively thin services business can continue and grow.

So – please encourage everyone to vote with their dollars and buy our natural/uncured/humane or Vermont Grown / 5 Knives items – we would be happy to move entirely into selling only these items and are moving in that direction.

Apparently City Market does stock their Vermont-sourced products, so they must have been out the day we were there. (Like I say, I’m new to this, so that was the first time I ever spent a whole shopping trip focusing on where the food came from.)

What’s ironic about all this is that I haven’t eaten red meat since 1985 and have no special plans to start. However, Janine, my son, and Janine’s daughters all do eat red meat, so it’s important item for us to source locally.