I am trying to determine the legal requirements to sell some whole hog sausage in SC. I know I have to use a USDA-approved butcher, but after that do I have to have a dedicated freezer to store it and can I see it out of a cooler at the local farmer's market? The folly the red tape for a small, local producer, I have documented in other posts.
Looks like I have detective work to do.
Time to go.
Oremus pro invicem!