With the launch of Vermont Smoke & Cure’s new product – Uncured Smoked Pepperoni – the business has now moved to a completely antibiotic-free system of meat production.
This marks the culmination of many years of work helping its meat suppliers migrate to an antiobiotic-free production system.
The announcemnent comes amid mounting pressure on meat companies to radically cut antibiotic use as health officials warn that growing antimicrobial resistance could lead to a public health crisis.
‘Improve the meat’
“Our purpose as a company is to improve the meats we eat – how they’re raised, how they’re processed, how nutritious they are, how they fit into your life, and how great they taste,” said Chris Bailey, Vermont Smoke & Cure’s chief executive.
“From our certified humane meats, through 60% of our electricity coming from solar and 100% of our employees having stock-ownership options, to our award-winning flavour, we work hard to raise the bar every day. Reaching 100% meats raised without antibiotics is a happy milestone for this 64-year old company,” he added.
The US-based firm produces a range of smoked meat snacks, bacon and sausages all of which are free from growth-enhancing steroids, genetically-modified organisms and antibiotics.
Developing a culture of continuous improvement has been central to the completion of Vermont Smoke & Cure’s mission – dubbed ‘Better Meat for All’ – to cut antibiotic use.
In addition to this, the business wanted to produce better-tasting meat that satisfies consumer demand for sustainability and clean meat, it said.