Bursting with flavor, Vermont Smoke and Cure‘s maple-brined bacon, smoked pepperoni and other all natural pork products are the upshot of slow gastronomy. Beginning with pigs that were raised without any antibiotics or animal by products, the small batch producers employ time consuming processes to create their delicious meats. Such as the summer sausages, made using an old fashioned method that requires 12 full hours …
Vermont Smoke and Cure
