BABETTE’S TABLE SAUCISSON SEC
Babette’s Table owner, Erika Lynch, learned this classic French salami recipe from her mentor during an apprenticeship in Gascony, France. She uses slow-fermentation techniques in her small batches of salami to create European-style flavor. She sources 100% of her pork from small, local, family-run farms. Saucisson Sec showcases this high quality local pork flavor with just a sprinkle of salt, pepper, and a touch of garlic. (5oz average)
Ingredients: Pork, Pork Fat, Salt, Black Pepper, Garlic, Dextrose, Sodium Nitrate, Sodium Nitrite, Lactic Acid Starter Culture, Mold Culture, Natural Beef Casing
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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 pigs 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.
Lynch credits her success to her network of small, local, family-owned farms that supply the meat. All the pork is local. They prioritize our smallest farms where pigs are pastured, and where many are whey fed. They also know the folks who slaughter the pigs. While industrial pork farms regularly slaughter thousands of pigs a day, these farmers often slaughter under ten a week. While the price of local pork is much higher, we believe that investing in local farms strengthens a vibrant, rural community, supports humane animal husbandry practices, and produces the highest quality meat products available.
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