By james art 
Anaheim, California – Vermont Smoke & Cure, the renowned craftsman’s smoked meat sticks, invites Expo West 2025 to Booth N1807 participants to try their most recent products. As a search for high-protein snacks with a low carbohydrate content-designed by 74% of Americans who have breakfast daily and the increasing trend of replacement of eating-meat breakfast is almost double by 2033 (source: 2024 IFIC Foods and Health Research , study brain insights).
Vermont Smoke & Cure’s most suggestions include:
- Hicori smoked first -class beef – Dinner with Ribey under breakfast. Made with 100% beef and trimmed hand cuts for a rich, spicy taste. Available in 1 ounce (24 ct cardboard pack, 6 ct bags).
- Baked roasted, seasoned turkey sticks – The resemblance to domestic poultry with aromatic spices and a touch of hicory smoke. Vermont Smoke & Cure is # 1, selling a turkey rod to the northeast. Available in 1 ounce (24 ct cardboard pack, 6 ct bags).
- Hicori smoked hot and spicy turkey sticks -Sushed, inspired by southwest turkey stick with a brave kick of red pepper, chili and chipot-and spicy without sacrificing aroma. Vermont Smoke & Cure will have the most turkey skiing in the category. Available in 1 ounce (24 ct cardboard pack, 6 ct bags).
- Maple old -fashioned smoked pork stick with whiskey -The first worldwide cocktail -inspired meat stick made with whiskey with a whistle, maple syrup and whiskey barrel. Limited edition. Available in 1 ounce (24 ct cardboard pack, 6 ct bags).
- Customer Favorite Variety Package -The first meat bag with a lot of aroma for massive retail. Includes mini sticks of the best-selling: original beef and pork, smoked by Hickory smoked pork bacon and beef beef. Available in a pack of 12 ct .5 ounces.
All smoke and treatment products in Vermont are made of meat without antibiotics and hormones without artificial colors, preservatives or flavors. Each rod is made of hand-trimmed meat or poultry, slowly cooked for over 18 hours and smoked of solid wood-process, unique to the brand.
“We balance time, temperature and humidity to create perfectly delicate, smoked products,” says Michael Sol, a leading commercial business. “Our small team handmade every batch in our smoke house on the spot.”
Schafer added: “Our new products show our commitment to innovation in first -class meat snacks. In our own quantitative studies, we have found that consumer demand for our new scents of Turkey is predominantly, among 36 other taste options. As 75% of users acknowledge the need for high quality, convenient protein options, we are particularly excited about our turkey offers, filling a key gap on the market and leading the road with the most turkey SKU in the category. Within the meat category category, the rods of Turkey have the highest rate of any protein. “
ABout Vermont Smoke & Cure
Since 1962, Vermont Smoke & Cure has made smoked meats and breakfasts at their smoke house in Vermont. The only meat snacks are made with antibiotic meat and added hormones, artificial colors, preservatives or flavors. It is available throughout the country in natural food stores, supermarkets, mass traders, club shops and e -commerce traders. All products are already available online. For more information, visit vtsmokeandcure.com.