A Little Old-Fashioned Meat Market Since 1961
Grateful for the Past, Looking to the Future
The Locker upholds a long-standing tradition of service to both local customers and those who visit from other states, and is one of the very few places left in Vermont that smoke and cure meat the old-fashioned way.
Traditional Cob-Smoking!
It takes up to two weeks to smoke and cure some of the Locker’s products. The Locker has been known to smoke more than 10,000 pounds of ham for the holidays.
