HINESBURG, Vt. (AP) — Vermont Smoke and Cure was growing so fast that the makers of sausage, bacon, ham and other smoked meats moved from Barre into a former cheese factory in Hinesburg two years ago because it had run out of space.
And the company continues to grow. CEO Christopher Bailey says it did $6.4 million in revenue last year compared to $330,000 in 2006.
The growth backs up recent statistics showing Vermont food entrepreneurs have added at least 2,162 new jobs and 199 new businesses since 2009. The numbers are from the 2013 annual report of Farm to Plate, an initiative to boost the Vermont's food and farm economy.
And officials expect the latest agriculture census figures released this week to translate into even more food-related jobs. The figures show that the number of Vermont farms has increased by 5 percent between 2007 and 2012.