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March 22 @ 12:00 pm - 3:00 pm
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. Most of her pork comes from von Trapp Farmstead in Waitsfield, Vermont and Sugar Mountain Farm in West Topsham, Vermont. Using fermenting and curing methods learned during an internship in Gascony, France, Erika transforms her pigs 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.