Vermont Smoke and Cure has announced a significant expansion of its manufacturing and office facilities in Hinesburg, Vermont. Demand for the Vermont-based small-batch meats and meat snacks has fueled rapid growth - creating a need for increased facilities to meet market demands. The expansion will benefit Vermont’s economy, community and farmers.
The planned expansion includes a 16,000 square foot increase to Vermont Smoke and Cure’s raw materials coolers, refrigerated processing rooms and smokehouses. An additional approximately 3,000 square feet of office space will be created in the building. The expansion space is adjacent to and under the same roof as the existing operations. This capacity expansion will generate at least 15 new jobs in the coming year as well as increase Vermont Smoke and Cure’s capacity to purchase from local farmers.
“Vermont Smoke and Cure is thrilled to be expanding again, this time under the same roof, here in Hinesburg,” said Chris Bailey, CEO of Vermont Smoke and Cure. “The growth will translate into more jobs, more processing options for local farmers and more buying from local farmers – for a company that actively seeks opportunities that ultimately serve its home state, we couldn’t be happier.”
Funding for the expansion came in December 2014 when Vermont Smoke and Cure received an investment by VMG Partners, a private equity growth capital firm. As part of the transaction, Vermont Smoke and Cure became a Vermont Benefit Corporation, a legal structure that requires company directors to consider not only profit, but also the company’s employees, customers, community, suppliers and the environment when making decisions.
VMG Partners has a proven record in helping socially responsible and forward-thinking entrepreneurs grow their businesses and develop unique, well-respected brands that offer better-for-consumer options. In addition to Vermont Smoke and Cure, VMG Partners also has invested in KIND Snacks, Vega One Nutritional Products, and Justin’s.
Vermont Smoke and Cure is dedicated to maximizing in-state sourcing and services, the upcoming expansion increases opportunities to purchase from and process for local farmers. Currently the brand sources pork exclusively form Franklin, Vermont to craft its 5 Knives line, Maple syrup from Northfield, Vermont, and in 2014 purchased hundreds of gallons of apple cider from Shoreham, Vermont to produce new low-sodium bacon. Vermont Smoke and Cure provides USDA-inspected meat processing for hundreds of farms, including Maple Wind Farm in Huntington, Vermont, Jericho Settlers Farm in Jericho Center, Vermont, Gaylord Farm in Waitsfield, Vermont, and Stonewood Farm in Orwell, Vermont.
Source: VERMONT SMOKE AND CURE. Founded in Vermont in 1962, Vermont Smoke and Cure (www.vtsmokeandcure.com) is dedicated to the creation of “damn fine smoked meats” using traditional recipes and modern techniques. Out of their smokehouse in Hinesburg, Vt., Vermont Smoke and Cure delivers award-winning bacon, ham, sausage and gluten-free, preservative-free, all-natural RealSticks™ to retailers nationwide.
PHOTO: Making sausage at Vermont Smoke & Cure. Courtesy photo.