Small-Batch charcuterie maker

Delis, farm shops, restaurants, pubs and food-loving customers buying at markets or online.

Wholesale sales by weight to shops and restaurants, plus higher-margin direct sales at markets, food festivals and through your own website.

• Food safety and hygiene
• Patience and attention to detail
• Butchery or meat-curing knowledge
• Selling to shops and chefs

• Meat products usually need approval from your local authority or the Food Standards Agency, not just registration, so check this before buying equipment
• You will need a documented food safety plan (HACCP), and curing carries real risks if temperature, salt and humidity are not controlled
• Public liability and product liability insurance
• Labelling rules, including allergens and ingredients, and sourcing meat from approved suppliers
• Slow cash flow, as products can take weeks or months to cure before you can sell them
• Check planning and lease terms before using a unit or any part of your home for production

Startup costs are typically estimated at around £8,000 to £40,000, depending on your production unit, curing or drying equipment, insurance and initial meat and ingredients. Check approval requirements before buying any equipment.

Monthly revenue is typically estimated at around £1,000 to £5,000, depending on your volumes, products and customers such as delis, restaurants and markets. Cash flow can be slow because products may take weeks or months to cure.

Check whether your local authority or the Food Standards Agency needs to approve your unit, not just register it. Also check your food safety plan (HACCP), labelling and allergen rules, insurance, approved meat suppliers, and planning or lease terms.