Babette's Table produces high-quality meats steeped in tradition. Using fermenting and curing methods learned during an apprenticeship in Gascony, France, Erika transforms her pigs into products like salami, Coppa, Noix de Jambon, Guanciale, and Pancetta.
Babette's Table is excited to be participating in the Vermont Maple 100! You can learn more about their Maple 100 event, "Mad River Valley Maple Sausage Class" below.
