Vermont Smoke and Cure Brings the (Local) Bacon
"Sara from Vermont Smoke and Cure came in Saturday morning for a demo. She brought a skillet to demo two of their new products, Vermont Grown Uncured Bacon and Vermont Grown Sweet Italian Sausage. It was so fun to have the smells of sizzling bacon wafting down the aisles."
Tantalizing tidbits at the Vermont Smoke and Cure demo
"These two local products are part of Vermont Smoke and Cure’s new Vermont Grown line, which also includes breakfast sausage and hams. Sara’s description of the brining process made my mouth water: The hams and bacons are brined with Vermont maple syrup and course ground sea salt before being roasted with corn cobs and maple wood!
The pork in this Vermont Grown line is all raised on a farm up in Franklin. During the summer, the pigs are pastured, giving the bacon the best flavor and texture imaginable. During the winter, the pigs are fed grain grown on a neighboring farm.
The pork is certified humane and is free of antibiotics, growth hormones, and nitrates."
