Hi all, am new here!
I have a small holding in the SE of UK and currently have chickens (for eggs and our own table), pigs and soon to be turkeys. I adore all my animals and feel the best way for them to be dispatched is at home on familiar territory. We also feel this would benefit flavour.
We would love to start supplying beyond friends and family and understand that there are a good few rules we need to abide by and licenses required.
Would any of you kind people be able to answer my questions?
1) If I were to sell pork and turkey to the public, I know I need to process it onsite. How much equipment needs to be brought in for this? We have two kitchens but I am thinking that we will need to convert at least one stable or small barn into a paragon of Health and Safety (tiled walls, wipe clean floors, stainless steels and the like). Has anyone done this who could shed some light on what you have done?
2) Home slaughter. I know I will need a license in order to dispatch myself. But what other things will I need to make sure I have? What are the H&S rules regarding where you can hang etc. Who takes away the by products?
We are located in Kent if this helps.
Thanks in advance!