VERMONT
Jerky
▪ In Vermont, halfway doesn’t cut it. Cutting corners is a straight path to mediocrity. And the very reason why Vermont Smoke & Cure exists. Here, we hand-make our premium meat sticks in small batches. Then slow-cook them in our real Vermont smokehouse. ▪ Vermont may be our home, but great meat comes from a wider world — so we work with trusted suppliers across the U.S., Australia, and beyond to source high-quality beef, pork, and turkey. Our small team continues handcrafting every batch in our own Hinesburg smokehouse – the same all-in commitment now with broader reach.
Roland LeFebvre, Founder
Jerky
▪ Peter Roscini Colman grew up in Vermont, with his summers spent in Italy, where he discovered his love for prosciutto. This journey from the lush landscapes of Vermont to the sun-kissed hills of Umbria would ultimately inspire him to establish Vermont Salumi—where innovative practices meet traditional craftsmanship, creating artisanal cured meats that honor both his heritage and the land he calls home. ▪ Authentic, all natural shelf-stable charcuterie from the countryside of Vermont. Locally sourced & small batch. Crafted in Barre, Vermont.
Rob “Sugar Bob” Hausslein
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