Farmers' market ham and cured meats stall

Market shoppers, local food lovers and households buying hams for holidays and special meals.

Margin on meat sold by weight or by piece, plus holiday pre-orders and gift packs. Taste samples (where allowed) and regular customers help sales.

• Friendly selling and chatting with customers
• Safe food handling and temperature control
• Packing and loading a vehicle
• Pricing and simple record keeping

• Public health permit for selling chilled meat at markets, which may be a per-event or seasonal permit depending on your area
• Cold chain: you'll need reliable refrigeration or coolers with ice and a way to check temperatures
• If you cure or smoke the meat yourself, or sell across provincial borders, check provincial meat licensing and CFIA requirements
• Commercial general liability insurance, which many markets require
• Outdoor markets slow down in winter and weather can hit sales, so look for indoor or holiday markets
• Check labelling rules for packaged meat, including bilingual labelling requirements where they apply

Estimates put startup costs at typically around $5,000 to $20,000, depending on your refrigeration, stall setup and opening stock. Reliable refrigeration or coolers and a way to check temperatures are needed.

Estimated monthly revenue is typically around $2,000 to $10,000, depending on how many markets you attend and your products. Outdoor markets slow in winter and weather can affect sales, so look for indoor or holiday markets.

Check for a public health permit for selling chilled meat, which may be per event or seasonal. Also check provincial meat licensing and CFIA requirements if you cure or smoke meat or sell across borders, plus labelling rules and market insurance requirements.