You choose your wines carefully. You select great cheeses to go with them. You look for just the right type of olive oil for whatever dish you’re preparing. So why are you still eating supermarket bacon? It’s wimpy, it shrinks into nothing when you fry it, and it’s way too salty. An easy alternative comes from Vermont Smoke and Cure. These folks make a Thick Cut Bacon that’s the stuff of which carnivores’ dreams are made. Brined with Vermont maple syrup and corn-cob-and-maple smoked, it’s hearty and porky and everything good bacon should be. The smoke doesn’t overpower the meat (very important in a good bacon) and, while there is salt present, it’s not the only thing you taste. There’s Slab Bacon in several sizes, for those who prefer to slice their own. You’ll also find Bacon Ends & Pieces, great for soups and casseroles. Recognizing that some people are nervous about nitrates these days, this company also has an Uncured Bacon in two forms: Uncured Thick Sliced Bacon and Uncured Bacon Ends & Pieces. Both products are made from pork raised without antibiotics, fed a vegetarian diet, and Certified Humane under the Humane Farm Animal Care program.
But wait, there’s so much more! Vermont Smoke and Cure offers boneless hams, bone-in hams, and ham steaks (brined and smoked as is the cured bacon); sausages and hot dogs (too many types to list here, but make sure you try the Vermont Maple Sausage and Traditional Breakfast Sausage, as both are mighty tasty); smoked pepperoni (I’d never heard of that, either, but you’ll find it here); summer sausage; and smoked hams and turkeys. The smoked turkey, it should be noted, is from birds raised without antibiotics and fed no animal byproducts; it’s also uncured. As if all this wasn’t enough, Vermont Smoke and Cure has some lovely gifts and samplers for anyone who appreciates fine-quality smoked meats. For further information, or to place an order, surf over to VTsmokeandcure.com