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Vermont Smoke & Cure

We consciously craft delicious meat sticks and meat snacks the Vermont way

Vermont Smoke & Cure has been consciously crafting delicious smoked meats and meat snacks since 1962. They use humanely raised meats whenever possible, and simple, local ingredients that create the finest flavor in every bite. As a Benefit Corporation, Vermont Smoke & Cure is committed to creating specific public benefits—from increasing awareness around humanely raised meat products, to promoting small-scale farms and creating an ownership culture—all while generating a profit.

Founder

Chris Bailey

Date Founded

1962

Category

Food

Headquarters

Hinesburg, Vermont

Investment

Current Investments

Company Stage

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A conversation with Founder

Chris Bailey

“You need a certain amount of stubbornness, to create something new… You believe you can make it work, even when others don’t.”

What lessons did you glean from your upbringing?

My mother and grandmother were serious cooks. My grandmother taught in the Fanny Farmer cooking school back in the late 1920’s. We ate well and I think that led to my developing a taste for healthy, good quality food.

Later, I was a national team and then professional road cyclist for six years and learned about nutrition and athletic performance. I also farmed for six years and helped transition a farm to grass-based, organic dairy.

You said from an early age you were “independent minded.” Do you think that’s a requirement for an entrepreneur?

You need a certain amount of stubbornness, to create something new; if everyone thought it was a good idea when you started, chances are someone would have already done it. You believe you can make it work, even when others don’t believe you.

What advice would you give a new entrepreneur?

Build an advisory board as soon as possible. Sooner than you think it is important or feasible. And treat advisor recruitment as a hiring process.

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