HINESBURG, VERMONT – Bacon eaters looking for full, lip-smacking flavor with less sodium and sugar are in luck thanks a new premium bacon from Vermont Smoke and Cure about to hit retailers’ shelves.
One of the keys to the new Low Sodium Uncured Bacon is a special brine using naturally sweet Vermont apple cider, a centuries-old combination of spices and just enough sea salt plus salt containing potassium rather than sodium. Smoked over corncobs and maple wood, this carefully crafted blend of cider and spices provides a taste that ensures you won’t miss the sodium or sugar.
A thick cut slice of the Vermont Smoke and Cure’s newest bacon contains just 135 mg of sodium, a 60 percent reduction from other premium bacons (and a 35 percent reduction from Vermont Smoke and Cure’s other bacons). According to federal health officials, Americans average about 3,300 mg of sodium a day, about 1,000 mg more each day than recommended in latest dietary guidelines.
Low Sodium Uncured Bacon’s other key is quality antibiotic-free pork that comes from humanely raised pigs fed only a vegetarian diet.
“Combining the best meats with a brining and smoking process where we take careful steps to minimize sodium has allowed us to create a great tasting bacon,” said Chris Bailey, CEO of Vermont Smoke and Cure. “It’s so good, that bacon eaters won’t even know what they’re missing.”
The Vermont apple cider will be sourced directly from Vermont’s best orchards and cider presses, with Champlain Orchards in Shoreham as the first supplier. Vermont Smoke and Cure pre-purchased and froze 4,000 lbs. of cider from Champlain Orchards to ensure they’d have an adequate supply before the 2014 crop comes in.
Vermont Smoke and Cure seeks out opportunities to create economic value for Vermont farmers through its purchases and by providing processing services for their meats, whether for sale or for their own use. Vermont Smoke and Cure’s hams and other bacons are brined using maple syrup from a single Vermont producer.
Available in 10-ounce packages, Vermont Smoke and Cure’s Low Sodium Uncured Bacon will be in the meat cases of specialty grocers, local butcher shops and select grocery stores later this month. A 2-pack is available for $15.95 at www.vtsmokeandcure.com
ABOUT VERMONT SMOKE AND CURE
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.
Source: Vermont Smoke and Cure
