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.