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In Reply to: Product manufacturing posted by Lazy Bacon BBQ on July 24, 2008 at 11:03:01:
Start with your state's Department of Agriculture. Each state may be different. Using a kitchen licensed by the Health Department doesn't count in many states. It's usually easier to use a contract packager, a.k.a. co-packer. Also, read up on your state's labeling requirements.
Hope this helps. Good luck!
JCA