Been there on a bigger scale and made loads of mistakes (no money) and saw how difficult it could be.
The LA and public health bit is easy its the hassle that goes with it.
1. The biggest problem is finding a brilliant butcher as the public expect to have the cut exactly as they request and as they are paying a prob premium the packaging needs to be professional. Quality vac packing as the blood spoils and looks awful. Therefore you need to professionally label using deep freeze labels that stick.
2. buy a decent and reliable walk in fridge and freezer
3. Dont sell individual cuts as you'll be stuck with bits, do a 1/4 or selection.
4. what are you going to do with the cuts that dont sell - freeze?
5. Whats your USP as many are already selling pork etc
6. The public want sausages and bacon/ham.
7. How are you going to transport? I had a refrigerated van but many uses boxes but this only suits individual cuts. If your selling boxes then it has to be delivered in a fridge van.
8. Delivering - what a nightmare that was driving around and the receiptant wasn't in or forgot
9. Now you have frozen pork can you shift it?
10. Do you have time for people to pop up, have a look around, chat about it and move them on?
My butchery started good and then went down rapidly, the reason why we used them was the abattoir delivered to this butcher otherwise you need to drive back and collect then have a cutting room, and walk in fridge. The butchery really let us down, the meat was getting sweaty as they were using in walk through fridge and the moisture was too high. It was very rustic indeed. We labelled it oursleves we had a professional machine but the designer messed up again and they didnt stick good enough to the wet surface. We did a food fair and killed a lot of animals and hardly sold much at all. Ended up with tons in the freezer. After all this it started to go wrong from us and decided to pack it all in the debt was building up and we couldnt shift enough. Even though we had customers they didnt order enough and really only had 10 odd reliable people who continued to buy from us.
Really it is endless and its proper graft, it is not easy money but if you love talking, passionate, and have plenty of time then it works - questionable on whether you'll make much money though there is a lot of organisation and your time has be paid for.
Do market research, go to food fairs see which ones have the appeal. Whether you are keeping it low key or not, word spreads and it needs to look good and be presented as well as a supermarket. Oh and people do say they'll buy from you and support you but in our experience they dont.
You must keep account of your finance too. You must keep tabs on your expenditure, fuel, boxes, labels, feed, hours, advertising etc. Dont waste any money on advertising it is a complete loss. before you know it your doing it for nothing.
I can speak from vast experience on this and many will agree its not an easy option. If you want to kill one pig at a time (if you can justify the transporting costs & time) then it is ok but you have to be in control they have to collect it on that day you tell them and they have to pay there and then.
It all seems negative doesnt it? But if you keep it small and controlled then you'll be ok.