Babette's Table

When it comes to making good food, the process defines the product. Erika Lynch, the owner and butcher of Babette’s Table, uses high quality, local pork from family farms. Using fermenting and curing methods learned during an apprenticeship in Gascony, France, Erika transforms her meat into old-world style products like salami, Coppa, Noix de Jambon, Guanciale, and Pancetta. She makes everything by hand at the Mad River Food Hub, a USDA facility in Waitsfield, Vermont.

Find out more about Babette's Table here.