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For us, fine smoking continues the tradition of craftsmanship Vermonters are famous for. We craft our meats in small batches according to recipes grown from our Vermont history -- and we’ve been using these traditional methods for 50 years. For you, the results are meats that burst with flavor you won’t find anywhere else.
Our flavors grew from the heritage of our founders and our customers. Roland LeFebvre, a French-Canadian in South Barre, started the smokehouse as “Roland’s” in 1962.
Roland based his now-famous recipes on traditional Vermont methods and ingredients. He brined his bacon and ham with the finest sweetener available, Vermont maple syrup. Then, he smoked them using locally available natural smoke fuels, corn cobs and maple wood.
These are the traditional smokehouse smoke sources -- Vermonters in their 60’s and 70’s tell us stories of when they were kids, smoking meats with their grandparents and using smoldering corn cobs for the smoke.
By the same token, the Italian sausage recipes had to pass muster with the large Italian population in Barre, many of whom came to Barre to work in the granite industry. Only since bringing to market a revitalized Vermont Smoke and Cure label in 2006 did we venture outside of Vermont – to discover that we’ve been making world-class smoked meats all along! Using Roland’s same recipes and methods, we bring you a chance to taste a piece of Vermont craftsmanship.
In April of 2012, We moved 50 miles to Hinesburg to renovate a portion of a former cheese making facility and turn it into a world-class small facility. We're using all of the same methods and recipes, and now can make more 'damn fine smoked meats for you and make products for farmers to sell or enjoy themselves. Thank you for being part of our history!
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