Smoked meats from Singleton's - WCAX.COM Local Vermont News, Weather and Sports-

Smoked meats from Singleton's

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QUECHEE, Vt. -

From groceries to guns, hog heads to deer racks, Singleton's Market in Quechee has just about everything you can imagine.

But most know the store for its signature products -- a massive selection of smoked meats and sausages -- handmade on site.

"Our spice recipe has stuck with Singleton's since way back when," said Gabe Hathorn, the third generation of family to be part of the grind at Singleton's.

All recipes remain a secret. "I'm privileged to be apart of the Singleton's reputation," Hathorn said.

Hathorn's father-in-law Tom Singleton took the business over from his father Bud -- when he retired.  "I remember dad smoking hams in an old wooden cider barrel," said the market's Tom Singleton.

Bud opened the first Singleton's Market in Reading 67 years ago. After he sold it he opened another in Proctorsville, which still is in business today. The family opened the doors to this Quechee location in March. They've also welcomed a new addition to the family -- Little Harper -- perhaps the fourth generation to help run Singleton's.

"I think it's very rewarding for myself, but also for my parents," Singleton said.

"This is what Singleton's is known for," Hathorn added.

Singleton's smokes with a southern cold-cobb style. "Everything is cured that goes into the smoker. We get the cob going and it stays in an insulated building for two days. After that we let it die down and into the smoke cooler is where it goes," Hathorn said.

Everything from pork chops to cheese go in the smokehouse. But Singleton says hands-down -- the bacon and pepperoni are customer favorites -- selling more than 1,500 pounds on a good week.

"When it gets up to 150 degrees the oil in the meat starts working and that absorbs all that great smoked flavor which gets into the meat and penetrates the meat," Hathorn said.

The natural-cased sausages are also a hit.  Singleton's serves up 22 different varieties. And it's a tough job -- hand stuffing and hand tying each link.  It's a bit of an art form. All that hard work pays off in taste. "We have a special touch we throw into it that makes it different," Singleton said. "Love."

A family tied together by its Made in Vermont meats.

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