Customer Service Telephone 802 434-3415 (Mon - Fri. 8.00 am to 5.00 pm EST)
If you call after hours, please leave a message and a representative will return your call on the next business day.
You may also email us at firstname.lastname@example.org.
Our products are of the very highest quality, and your satisfaction is guaranteed. We stand behind every item we offer with your choice of a replacement, Harrington's credit or refund. We also guarantee that you will get friendly, helpful service in all your contacts with us- we go the extra mile to ensure your order will be perfect!
About our Products
Harrington's of Vermont sells fine foods from Vermont, North America and around the world. Our hams, turkeys and bacon are cured and smoked in our Vermont smokehouses, with meat sourced from across North America.
Some packaging and assortments may vary slightly from the photographs.
to view our serving and care guide.
Placing an Order:
To order online, start at our home page and browse through the site until you find the item you would like to buy. If you already know the item number you can use the Quick Order feature, found at the top left of each page.
To order by phone... 802 434-4444.
To order by mail... Harrington's of Vermont, PO Box 288, Richmond, Vermont 05477
To order by fax using our printable order
form... 802 434-3166
Shipping and Processing Charges (per address)
Our standard shipping and processing charges are based upon the regular product pricing as reflected in the table below (some items purchased through a special offer may have a different charge, which will be displayed at checkout). In the event of rising shipping rates and/or surcharges that would require the shipping and processing charges to change, we will inform you of the increase when the order is placed.
Shipments to Alaska and Hawaii require additional shipping and processing – please call for pricing. We do no ship to PO boxes, APO/FPO, Puerto Rico or non-U.S. addresses. An order that ships to one address can be divided into multiple shipments at the customer’s request; additional charges may apply.
The shipping and processing charge on your order is intended to compensate our company for the cost of processing customer orders, handling, packaging and shipping products for delivery from our warehouse to the recipient, and provide customer service and support, together with related overhead expenses.
Expedited Shipping and Processing:
|Merchandise Total || || S&P Charge (per address) |
|Up to $30.00 || || $15.99 |
|$30.01 - $40.00 || || $18.99 |
|$40.01 - $70.00 || || $19.99 |
|$70.01 - $90.00 || || $24.99 |
|$90.01 - $100.00 || || $27.99 |
|$100.01 - $120.00 || || $29.99 |
|$120.01 - $140.00 || || $31.99 |
|Over $140.00 || || 23% |
An additional charge of $29.95 per address.
Make sure all addresses are correct, provide a street address, apartment/suite number if needed. We cannot be responsible for shipments to incorrect addresses or when the recipient is unavailable to accept delivery; refunds or replacements will not be provided.
Holiday Shipping Information:
Due to transit times and high volumes during the Holiday Seasons; Thanksgiving deliveries will be made during the week of November 16th, deliveries in December will be made during the weeks of December 14th and December 21st, Easter deliveries will be made during the week of March 29th. Other delivery dates may require additional charges. Changes to orders can not always be accommodated, cancellation of December orders must be made by December 5th.
Holiday Ordering Dates:
We must receive you order by noon (EST) on these dates to ensure holiday delivery. Availability may exist after these dates; please call for options.
(7-10 bus. Days)
||Nov 10 '20
||Nov 23 '20
||Dec 13 '20
||Dec 21 '20
|New Years' Eve
||Dec 13 '20
||Dec 28 '20
||March 26 '21
||March 30 '21
For Internet, Telephone and Fax orders, we accept Mastercard, Visa, Discover, and American Express. For Mail orders we accept the above credit cards plus personal checks. Your credit card will be charged at the time your order is placed.
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