Hi, I have a smallholding and have been making air dried hams and salamis, for home use, successfully for several years and am considering setting up a small business doing the same- from pig to product .
Whilst i know hanging them in one of my out buildings (as at present) would not be an acceptable practice i was wondering if some one could point me in the right direction to find out all the rules and regulations, and what sort of infrastructure i would need?
Also could anyone recommend a book or course aimed at professionals that covers this topic?
All information greatfully received
Cheers
J