Everett, MA – Vermont Smoke and Cure, a Hinesburg, Vermont smokehouse using the same traditional brining and smoking methods since 1962, now is available to restaurants and foodservice institutions in Boston and much of New England for the first time. By brining and smoking using the traditional Yankee ingredients of local, Vermont maple syrup before smoking with ground corn cobs and maple wood shavings, their bacon and ham have a slightly sweet, non-salty, subtly smoky flavor. This unique balance of flavor leads their bacon to consistently rank among highest-regarded in the country.
Chris Bailey, CEO of Vermont Smoke and Cure, is delighted that their products, which until now have only been available in the region at select grocery stores and via mail order, and to foodservice accounts in and nearby to Vermont, can now be enjoyed at the thousands of dining establishments Paul W. Marks services. The company’s recent move and expansion to their new facility in Hinesburg greatly increased production capacity, making possible the growth into foodservice across the rest of New England.
Philip Marks, co-owner of the Paul W. Marks Company, sees Vermont Smoke and Cure’s products as “a great addition to the company’s offerings,” which include many other artisanal and highly regarded Vermont producers. Co-owner Peter Marks notes “great parallels between the two companies based on their five decade plus family histories and that they both recently expanded their facilities.”
The exclusive relationship for sales into foodservice accounts spans the Boston area and coastal New England from Connecticut into Maine. Paul W. Marks now offers a wide variety of Vermont Smoke and Cure products including bacon, ham, sausage and smoked pepperoni, RealSticksTM, and naturally-raised and Certified HumaneTM and single farm sourced varieties.
For more detailed product information, please visit www.vtsmokeandcure.com For sales inquiries, please email info@paulwmarks.com or call 617-389-4120
Source: Vermont Smoke and Cure
