Vermont Smoke and Cure introduces its new Low Sodium Uncured Bacon. A few distinguishing features separate this product from existing bacon options, including a special brine using naturally sweet Vermont apple cider, a centuries-old combination of spices, and a touch of sea salt—plus salt containing potassium rather than sodium. Smoked over corn cobs and maple wood, a thick-cut slice of Low Sodium Uncured Bacon (SRP $15.95/2-pack) contains just 135 milligrams of sodium, a 60 percent reduction from other premium bacons, the company states. The company uses only antibiotic-free pork from humanely raised pigs fed only a vegetarian diet.
Seeking out opportunities to create economic value for Vermont farmers, Vermont Smoke and Cure’s hams and other bacons are brined using maple syrup from a single Vermont producer and the apple cider is sourced directly from Vermont’s best orchards and cider presses, with Champlain Orchards in Shoreham as the first supplier. Available in 10-ounce packages, the bacon will be in stores by the end of August.
