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Meats/Seafood, Bacon
This small batch bacon is produced in South Barre, VT, and is brined with Vermont Maple Syrup from the next valley over from the Vermont Smoke and Cure ranch. A moderate amount of salt is added, but only enough to enhance the natural richness of the pork. Once brined, the bacon is ready to begin slow smoking with corn cobs and maple wood. This combination of mellow, smooth smoke and relatively low salt allows the flavor of the real Vermont maple syrup to shine through. It's a delicious way for any gourmet brunch, so try this hand-crafted bacon, an unchanged recipe that's been turning heads the last 45 years. See why the New York Times described it as “possibly the finest bacon on the planet.”
Good bacon, but not exceptional
By CIN
from Greensburg, PA on 11/24/2007
from Greensburg, PA on 11/24/2007
Pros:
Durable, Meaty
Cons:
NO maple cured flavor
Best Uses:
Anytime
Bottom Line:
No, I would not recommend this to a friend
Comments about Vermont Maple Cured and Cob Smoked Bacon:
My sister lives in VT. I've had maple-cured bacon----this is not it! From the same 20 mile area. The difference is the maple cured taste. Try to order from a better quality supplier. Maple cured bacon is the tops. This was very meaty, little grease.