We celebrate the power of food to slow us down to enjoy our connections and our community.
Our mobile butcher shop brings you a taste of Europe, with dry-cured salami and coppa, as well as essential cooking ingredients like bone broth and pancetta.
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 Vermont pork. She breaks down her pigs with nose-to-tail butchery, minimizing waste. 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.
Come try our products at the Waitsfield Farmers’ Market from 9 -1 on Saturdays in the summer and at the Mad River Taste Place in Waitsfield, Vermont. Our selections are always changing.
Old-World Technique, Vermont Farm-to-Table Style
Babette’s Table is the embodiment of the Vermont farm to table ethos seen through the lens of Old-World technique and craftsmanship. The result is hand-crafted charcuterie that elevates local meat to its most delicious form.
— Bill Cavanaugh
Comfort Food at Its Best
Growing up in an Italian American household near New York City, salami was "comfort food"- one of those very special tastes you associate with the best times your life. After moving to New England, I thought the salami I remembered was forever gone. I never suspected that I could find that kind of quality here in Vermont-a real "taste of home" for those of us old enough to hold cherished memories of food and family, or for those young enough to understand the importance of creating those memories for the people you love.
— Diana Leddy
Fabulous Market Meats
We absolutely adore our new Farmers' Market vendors, Babette's Table. Come visit them early as the products sell out quickly.
— Lotty Roozekranz