Vermont Smoke & Cure rolls out new products using ingredients from local artisan food companies. 

HINESBURG, Vt. – A processor of smoked bacon, ham, pepperoni, summer sausage and meat sticks doing business since 1962 announced the addition of a new Vermont-made line of pork sausages on Oct. 19. Vermont Smoke & Cure launched five new sausage flavors using ingredients from two nearby Vermont-based companies. The new flavors include: Sweet Italian; Chorizo; Uncured Bacon; Blue Cheese; and Hard Cider. Vermont Smoke and Cure’s Blue Cheese Bratwurst is made using Greensboro-based Jasper Hill Farm’s Bayley Hazen Blue Cheese, while the Hard Cider brat is crafted using locally famous, Citizen Cider.

“We are excited to team up with two artisans who lead their categories and who do business the Vermont way – something we’re passionate about,” said Chris Bailey, CEO of Vermont Smoke & Cure. “We continually seek to buy ingredients from our friends and neighbors, who just happen to grow the best apples and milk and craft them into some of the world’s best ciders and cheeses.

The bacon-enhanced bratwursts are made using the company’s maple-cider brined bacon that is smoked using corn cobs and maple wood at its Hinesburg-based processing plant.

The company’s new products are sold at Whole Foods and independently owned grocery stores in the Northeast. All products, including the sausage, are made with gluten-free vegetarian-fed, antibiotic-free pork. The sausages are free of hormones, sodium nitrites, and monosodium glutamate.