Vermont Smoke & Cure announced the launch of two new meat sticks created in partnership with Kraft Heinz Licensing and its iconic A.1. and Lea & Perrins brands. These launches mark the first-ever meat sticks made in collaboration with A.1. and Lea & Perrins, delivering signature steakhouse flavors in a convenient, on-the-go format. Crafted with 100% premium beef, hand-trimmed and slow-cooked in Vermont Smoke & Cure's on-site Vermont smokehouse, these new meat sticks deliver the rich, unmistakable depth of a true steakhouse bite in a convenient, grab-and-go format.

The two new SKUs launching are: A.1. Original Sauce Smoked Beef Stick: The bold, tangy depth of America's most iconic steak sauce, infused into Vermont Smoke & Cure's slow-smoked premium beef stick. Made with 100% beef, antibiotic- and hormone-free, with no artificial preservatives or flavors. Lea & Perrins Worcestershire Smoked Beef Stick: The complex, savory character of the world's original Worcestershire sauce meets Vermont Smoke & Cure's artisanal hardwood-smoking process.

Made with 100% beef, antibiotic- and hormone-free, with no artificial preservatives, or flavors. Both new products underscore Vermont Smoke & Cure's commitment to never cutting corners. Each stick is hand-crafted in small batches, slow-cooked for more than 18 hours, and smoked with real hardwood chips in the brand's Vermont smokehouse?an uncompromising process that sets it apart in a crowded category.

The result is a truly portable steakhouse experience, pairing Vermont Smoke & Cure's small-batch craftsmanship with the iconic, bold A.1. and Lea & Perrins flavors consumers already know and love. The A.1. and Lea & Perrins Vermont Smoke & Cure Meat Sticks begin rolling out next month at Kroger stores nationwide, with additional retailers to come later this year.