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