Babette's Table: salami
Old World Charcuterie- Producing high-quality meats steeped in tradition. Come together, slow down, and enjoy life with those you love.
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, pasture-raised local pork. A good deal of her pork comes from Snug Valley Farm in East Hardwick, Vermont. Using fermenting and curing methods learned during an internship in Gascony, France, Erika transforms the pork into old-world style products like salami, coppa, noix de jambon, sausage, ventrèche, pancetta, pâté, rilletes, head cheese, and bone broth. She makes everything by hand at the Mad River Food Hub, a USDA facility in Waitsfield, Vermont.