Join us at Sweetland Farm for some of the best charcuterie in New England! 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.
Saturday Sep 21, 2024
September 21 Open to the public
Shelagh HarvardDate and Time
10:00 AM - 2:00 PM EDT
10 am-2 pmFees/Admission
No admission feeWebsite
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