Pork firm Vermont Smoke & Cure has brought in the expertise of Citizen Cider and Jasper Hill Farm to help work on the five exclusive new flavours: Sweet Italian, Chorizo, Uncured Bacon, Blue Cheese and Hard Cider.
“We continually seek to buy ingredients from our friends and neighbours, who just happen to grow the best apples and milk and craft them into some of the world’s best ciders and cheeses,” said Chris Bailey, CEO of Vermont Smoke & Cure in a press statement.
“This new partnership with Jasper Hill Farm and Citizen Cider reflects that. We are excited to team up with two artisans who lead their categories and who do business the Vermont way – something we’re passionate about.”
Vermont Smoke & Cure’s Hard Cider-flavoured sausage promises to offer consumers the taste of Burlington-based Citizen Cider’s crispy beverage, made from apples grown in New York state apple orchards. The Blue Cheese Bratwurst is pumped full of the award-winning Bayley Hazen Blue Cheese from Jasper Hill Farm – a “world-renowned” cheesemaker based in Greensboro, Vermont. The Bacon Bratwurst is made with Vermont Smoke & Cure’s own maple and cider-trained brined bacon, produced in the business’ smokehouse in Hinesburg, Vermont.
The five-strong flavour range of sausages is available to buy at certain Whole Foods outlets, as well as independent food stores across the northeast of the US.
All of Vermont Smoke & Cure’s meats comes from animals fed on a vegetarian diet raised without antibiotics or added hormones such as ractopamine. All of the meat is also free from sodium nitrate, which a recent separate study in the US has linked to the cause of migraines.