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Curing is the addition of salt, sodium or potassium nitrate/nitrite sometimes sugar, seasonings, phosphate and curing accelerators to meat or poultry for preservation or development of flavor enhancement. There is a growing desire for local entrepreneurs to expand their market shares among consumers as well as growing demand for these specially processed products. Current Vermont regulations prohibit curing as a retail exempt activity. The purpose of this policy is to allow for retailers who wish to produce these kinds of products an opportunity to apply for a variance to do so.

For use beginning 6/20/2016
All retail stores and official establishments that grind raw beef for sale must maintain records.

For use beginning 8/1/2018
Flow Chart to graphically depict the approval process of retail variance requests

For use beginning 8/1/2019
Guidance to help identify different packaging methods for various products and associated controls to inhibit the growth of pathogens of concern.

For use beginning 11/1/2023
Guidance on how to appropriately label retail exempt meat and poultry product.

For use beginning 6/1/2024
The Vermont Agency of Agriculture, Food and Markets (VAAFM) created this guide to help small poultry producers who slaughter poultry for human food to determine: 1) whether the slaughter operations at their farms are eligible for exemption from State inspection,2) the requirements for operation under an exemption, 3) sanitary standards that must be satisfied, 4) labeling requirements and special claims, and 5) how to access financial assistance.