Babette's Table is a small, woman-owned, family-run meat curing business in Waitsfield, Vermont, that sources pork from local, family farms. They make all their products in-house using slow fermentation methods and small batches. Drawing on techniques Erika Lynch, Babette's Table's owner, learned when she apprenticed with a master butcher in Gascony, France, their company's goal is to bring people together around good food that is ethically sourced, community-minded, and hand-made.