As Vermont Smoke and Cure expands plant capacity to meet customer demand, the award-winning meat company has added four key members to its management team.
CEO Chris Bailey announced the following new vice presidents have recently come aboard:
Karen Ackerman, Sales
Cindy Hsiao, Marketing
Don Holly, Operations
Mark Davitt, Finance
Ackerman comes to Vermont Smoke and Cure after a distinguished career in the food industry, having most recently served as Director of Sales for Kernel Season’s. Hsiao has more than 15 years building brands with key consumer categories including food, health, alcohol, beauty and home and was previously Director of Strategy at Dragon Rouge North America. Holly has more than 30 years in management and food processing, including 12 at Vermont-based Keurig Green Mountain, where he previously led purchasing, quality and planning. Davitt arrives at Vermont Smoke and Cure after more than a decade at Vermont-based Twincraft Skincare, where he most recently served as Chief Financial Officer.
“We’re extremely fortunate to have these four highly skilled, highly qualified individuals become a part of the Vermont Smoke and Cure team,” said Bailey. “They bring energy and expertise to our company and will be counted on to lead us as we evolve into a new era of growth.”
The additions to the management team come as Vermont Smoke and Cure grows its manufacturing and office space in Hinesburg. The expansion includes an additional 16,000 square feet for Vermont Smoke and Cure’s raw materials coolers, refrigerated processing rooms and smokehouses. The company offices will expand by another 3,000 square feet. The expansion is adjacent to and under the same room as existing operations. Dedicated to maximizing in-state sourcing and services, the expansion increases opportunities to purchase from and process for local farmers.
Vermont owned and operated since 1962, Vermont Smoke and Cure (www.vtsmokeandcure.com) is dedicated to crafting ‘damn fine’ smoked meats using traditional recipes and modern techniques and to “Keeping Vermont Farmers Smokin’” by offering them meat processing services. 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.