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Unfamiliar with Pancetta? It is seasoned, salt-cured meat that comes from pork belly. Unlike bacon, it isn't smoked. You can cook with pancetta and bacon interchangeably, though pancetta is saltier and adds more depth to dishes. Try in bolognese, winter squash carbonara, white bean soups, or on its own!
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. 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.
This item is sold frozen and has a 7-day shelf life once thawed
Specialty Cured Meats
Please pull up a chair to Babette’s Table and let’s talk. Erika Lynch, the butcher and owner, loves to do just that.
Erika learned her craft in the Gascony region of France where her mentors taught her classic techniques for curing meat. It all starts from using carefully chosen cuts of local meat and adding back just enough fat to make the flavors come alive in slow curing. This old world craft doesn’t require many bells and whistles to achieve amazing flavor. For her Saucisson Sec, just salt, pepper, and a bit of garlic are all that is needed. This results in a delicate, mild flavor that will pair with anything on your table. Just ask their visitors from France who exclaim, “Now that’s France!”, when they try Erika’s creations.
You will see faces light up at the Waitsfield farmers market where her range of salami is generously sampled. Old world charcuterie including Duck Prosciutto, Coppa and Loma can also be discovered. And if you are lucky, you may also find the culinary delights of pate, herbed sausage, and bone broth as well.
While in Gascony, Erika and her family cherished their midday meals. After a full morning of butchering, their mentors would declare, “now we sit, we eat…and we talk.” They took two hours to do just that, every day. These were their favorite meals where they learned from and connected with some amazing kindred spirits.
This became the philosophy for Babette’s Table. “We make everything we do with integrity and generosity, along with the gentle reminder to slow down and really be present with the people you love.”
Pork belly, salt, sugar, red pepper flakes, sodium nitrate, sodium nitrite