Salo is a delicacy, a cold appetizer, a product that will not leave anyone indifferent. Suffice it to recall that already in the 7th century there are references to the use of fat for food. And in the 16th century, lard was an export product and was sold to foreign countries. And now there is a very high interest in lard as a means of earning.
Salo is eaten fresh, boiled, salted, smoked, stewed and even fried. With spices or vegetables. There are no carbohydrates in lard, which makes it the mainstay of most carbohydrate-free diets, which are among the most comfortable and easy diet plans (I would not refuse a lard diet either). There are many legends, stories and anecdotes about lard. But, today, we will tell only the facts.
The classic thickness of the “correct” fat is 4–5 cm. Connoisseurs and connoisseurs of this product choose only such pieces, the thickness of which is close to the ideal 4 cm. Less thin fat indicates that the pig was young (lard is considered poor), and thicker fat is a sign old pigs, the fat from such pigs is of poor quality and is chewed like chewing gum.
Signs of good lard are a tender and soft fatty structure, almost transparent pieces of the finished product that melt in your hands. Long studies of this product and various breeds of pigs have shown that the most stable and high-quality products are made from meat and tallow breeds. Mirgorodskaya tallow”- no breed can be compared with it. It is the lard of Mirgorod pigs that falls into the “quality standard” - the tallow layer in this breed is from 4 to 5 cm.
Breeding pigs for fat
One of the fundamental types of business in lard is the breeding of meat and lard breeds of pigs, in which the main weight is lard. For example, the above-mentioned Mirgorodskaya was bred more than 80 years ago precisely for the sake of fat and is still very popular. Of course, now there are other breeds of meat and greasy pigs, but experienced breeders are trying to use Mirgorod. This breed is most widespread in Ukraine. And Ukrainians know a lot about fat.
Mirgorod pigs, like most other breeds of pigs, are unpretentious in feed and maintenance. From early spring to late autumn, animals can be kept in an open corral. But, they do not tolerate the open sun and frost. In this case, a summer canopy and a winter insulated pigsty are needed. The first 100 kg of pigs of the Mirgorod breed are gaining by the age of 6 months of fattening. An adult weighs up to 300 kg. Slaughter yield reaches up to 60%.
In addition to this meat-fat breed, the following are widely used: Duroc, Large White (the main breed for breeding), Lithuanian White, Landrace, Urzhum, Latvian White, Estonian Bacon, North Caucasian, Belarusian Black-and-White, Kalinin, Lapshinsky, Livenskaya, Breitovskaya .
Salo (prepared lard is called lard) and lard products are regulated GOST R 52427-2005 and GOST R 55485-2013.
We will not write about the bacon resale business, it is no different from any resale business.
Business in the production of lard and bacon products
In Slavic countries, salo is traditionally consumed in large quantities. Therefore, the lard business is profitable. So, the cost of raw lard in a wholesale batch starts from 100 rubles per kg. And finished products - from 200 rubles / kg. The benefit is obvious. If not, then it is enough to remember that lard, salt, pepper, and garlic are used for the traditional recipe. Nothing fancy or expensive. Salo can be prepared by any housewife, but because of not wanting to mess around and wait (the average time to readiness is 2 months), they prefer to buy ready-made.
The main demand is lard prepared according to the following recipes: salted lard, marinated lard in brine, smoked lard and stewed lard.
Plan for the implementation of the finished product - you can mass-produce for the next resale to wholesalers (nameless or under your own brand), or sell it yourself through your points of sale. The business is very capacious and there is a demand for both home-made products and those produced on an industrial scale. In the case of home-made products, sales can be organized without additional bureaucracy and organization legal entity, enough veterinary compliance products. How to do this, we have repeatedly written in various articles, for example. However, if you want to get into a commercial party, then it is better to register legally.
Fat smoking business
Due to the fact that smoked lard is very popular due to its dietary qualities, it is quick to prepare (you don’t have to wait several months before being ready) - this type of product as a business can be singled out separately.
Despite the difference in cooking technology, the production of smoked bacon is just as cheap as the traditional one. The installation for smoking lard costs no more than 20 thousand rubles, its cost will pay off for 2 cooked batches. Raw materials and spices for smoking are cheap.
The plan for the sale of finished products does not differ from the sale of salted lard, start-up capital can be earned on home business. In the future, the commercial party will require legal registration.
For everyone interested in the question "Smokehouse as a business: profitability, reviews" we offer short review enterprises, as well as a business plan with calculations.
Business overview and market features
Today, the market offers special solutions designed just for small businesses. With the help of such smokehouses, you can cook meat, fish, lard, etc. This option does not require significant investments, but at the same time it can bring potentially large income.
For successful development business will need to marketing research. You need to install a common pricing policy in the region, the range of products of competitors, to identify the smoked products most in demand among buyers, to get acquainted with an example of each. also in without fail it will be necessary to find partners through which all products will be sold.
Advantages and disadvantages
Advantages:
- Independence, which will allow you to plan the schedule of the working day.
- Ease of learning technology.
- Compactness.
- Opportunity to work at home.
- Stable income.
- Good ROI – The initial investment for a small production of smoked foods can be recouped in as little as six months.
- Possibility of scaling - to increase the production of smoked meats, it will be enough to purchase a second smokehouse.
- financial risk;
- difficulties in obtaining permits;
- constant haste, as the party has to cook quickly;
- rapid drop in product quality;
- difficulties in finding suppliers and buyers.
Here you can download for free ready to use as an example.
Documenting
In addition to the self-evident registration of an individual entrepreneur or LLC (the best option is an individual entrepreneur with a simplified tax system), a number of permits will be required to successfully start a smoking business. Among them:
- Permission from the sanitary and epidemiological station.
- Permissions from Rosprirodnadzor and Rostekhnadzor, fire service.
- The conclusion of the veterinary organization.
All these papers will be required even if you plan to run a business of smoking chicken, fish or meat at home. Without them, it is almost impossible to establish sales of products to retail chains. You should also be prepared for periodic inspections of the SES, which will take samples of finished products to assess the quality.
Location selection
Home smoking or meat can be organized right on your site. To do this, you will have to take the garage or find a small nook in the backyard. large company it will simply be impossible to do without your own workshop.
When choosing a room, it must be taken into account that old buildings are almost guaranteed to require repair and re-equipment for the needs of production. There are also quite clear state regulations:
- The floor area must be at least 100 square meters.
- The minimum distance to residential properties must be at least 300 meters.
- All major communication systems must be connected to the workshop.
- It is imperative to arrange bathrooms, changing rooms, etc. on the territory.
- Premises should be provided for the storage of raw materials (and all production components), its salting, and packaging.
Smoker selection
There are many types of smokehouses in the stores. Despite similar appearance, they can run on coal, electricity or gas. The best option for small production electric smokehouses will become, as they are economical, and their installation is not difficult.
Capacity varies from model and can range from 5 to 100 kg. It is recommended to give preference to options made of stainless steel. They belong to the middle price segment, and the service life of the device reaches 15 years.
Combined installations are often equipped with a special smoke generator. They allow both hot and cold smoking, and the built-in generator automatically loads new chips to create smoke.
Such devices use special briquettes with sawdust for their work (by the way, the production of wood chips for smoking can also become successful business). This idea allows the device to work without interruption for up to 8 hours. The average price of the described smokehouse is 150 thousand rubles.
Alternatively, you can order the creation of a smokehouse from private craftsmen, but then there is a high risk of receiving low-quality goods. It is worth resorting to the method only if you are really sure of the quality of the work. craftsman. You will also need to get drawings.
In general, when choosing a smokehouse, one should rely on the material from which it is made, the capacity of the chamber, the type of fuel, possible smoking methods, the type of wood chips, the presence or absence of a water seal and additional functions.
All of the above is also true for large smokehouses designed for whole production shops. Such giants are capable of processing up to 10 tons of products per day or more.
Hot or cold smoking?
Depending on the temperature, there are two types of smoking: cold and hot. In the first case, the temperature inside the smokehouse is set at 55-120 degrees, in the second it does not exceed 35 degrees.
The methods and time of processing the product also vary. For a hot technique, several hours will be enough, in the case of a cold one, time goes on for a day. At the same time, the shelf life of a hot-smoked product does not exceed 3 days, and a cold-smoked product exceeds this period several times.
It is important to understand that there is a buyer for any product. However, the features of the technology show that in practice it is still better to prefer hot smoking, since its technology is easier to calculate. In this case, it is cost-effective to prepare products in relatively small batches and on order.
Workshop equipment
In addition to the smokehouse itself, a number of other devices will be required to complete the workshop. You should not immediately buy the most expensive models, it is quite possible to get by with cheaper equipment, especially at first. good option there will be the acquisition of a full-fledged industrial line that will ensure proper performance. The following items will also come in handy:
- Refrigeration units.
- Tables for cutting a smoked product.
- Knives, boards and containers.
- Scales.
- Skewer.
- Carts.
Of course, the list is far from complete - it will vary due to the characteristics of the enterprise itself.
As for working from home, a mini-line will suffice here. The purchased equipment will take on most of the tasks and please with a capacity of up to 5 tons per day.
Sales of products
Experts recommend adapting to the buyer whenever possible, that is, starting with popular products and then expanding production. You should not limit the assortment - there is a buyer for any product, so the wider the choice, the more profit it promises.
On the early stages work is not worth trying to compete with large manufacturers. It's easier to start on a small scale, at least until sales points are established. For example, you can sell products on your own in the markets, through friends or via the Internet. Finally, you can try contacting the stores directly.
Over time, you should think about advertising by placing ads on boards, offering goods on specialized forums on the Internet. A good move would be to emphasize that everything is made according to our own recipes from environmentally friendly raw materials (which can be purchased on the farm when it comes to working with chickens, for example). If the product really turns out to be tasty, there is no doubt that word of mouth will spread the word about it.
As production grows, it will be possible to open your own store, and then a distribution network. However, this will require a completely different level of expenditure, because you will need to buy a lot of equipment, as well as hire staff.
Income and payback
Consider the situation on the example of smoking mackerel, which is always in good demand.
With an average wholesale price of fish in the region of 150 rubles per kilogram, the finished product can be sold at twice the price. However, it should be understood that in the process shrinkage of raw materials occurs. Weight loss can be up to a third, depending on the smoking temperature.
Let's take smoking at a temperature of 55 degrees as an example. If you smoke 50 kg of fish, about 40 kg will remain, which will give about 12 thousand rubles when sold. At the same time, about 7 thousand rubles will be spent on the purchase of raw materials. The production time of a batch is several hours, so it is possible to set up daily production. In a month, it will be possible to gain about 150 thousand rubles.
Part of the amount will go to taxes, rent and bills, so that in the end there will be about 100 thousand rubles.
Similarly, you can calculate the profitability of the production of other types of smoking. According to statistics, the purchase of a smokehouse pays off in a couple of months, and all initial expenses can be reimbursed within six months, as evidenced by numerous reviews.
Business plan
Briefly, the costs can be entered in the table:
These numbers are approximate.
Video: smokehouses for small businesses.
Cold smoked products are a delicacy in demand on the food market. The production of gourmet delicacy is carried out for private use and for sale, in order to make a profit. Starting smoking products is beneficial for owners private property. Access to raw material suppliers is an additional advantage when installing a cold smoked smokehouse, which will be a great option for a small business.
A business built on smoking meat and fish, profitable in any volume of sales of the finished product. You can start with a small production for your own needs. It is necessary to launch a large workshop after gaining experience and studying the market. Home smoking equipment is convenient to install in a small room. After an increase in demand for goods, it is justified to invest in the arrangement of the production workshop.
The launch of a large production requires compliance with a number of stages:
- arrangement of the production premises;
- installation of special equipment;
- registration of the company in the control bodies;
- well-established receipt of raw materials in the required volumes;
- variety of the produced assortment;
- sales to points of sale.
Demanded products do not depend on the season, and weather conditions do not affect production. The need for large capital is not so essential. It is possible to implement an income-generating idea at home with little investment.
Business overview and market features (video)
Quite a lot of smoked products. Fish, meat and sausages- popular and in demand in any region. In the menu of restaurants and on the shelves of shops there are varieties of smoked products. A functioning smokehouse for small businesses is a production with decent quality and assortment. The sales market is quite wide. To increase sales you will need:
- study competitors and their prices;
- diversify the assortment according to consumer demand;
- study points of sale and establish a distribution network.
A smokehouse as a business is an excellent one from scratch. It is good because it does not require large investments and is easy to maintain. A smokehouse can be registered as a quality and exempted from paying taxes for two years. The demand for smoked products does not fall, so the mini-enterprise will bring a stable income.
The population gladly purchases smoked products from private producers. This is due to the fact that the quality of these products is much higher than that of large meat processing enterprises. Small production volumes allow you to experiment with taste and offer a wide range of fresh products. Home smokehouse produces:
- Smoked, salted and dried;
- Smoked meats from pork, poultry meat (see: business plan);
- Smoked cheese.
In addition to the high demand and popularity of the products, the business has a number of other advantages:
- Low cost of equipment;
- Compactness, the ability to place a smokehouse in a small room;
- A simple and understandable smoking process for beginners.
However, before starting his own business, an entrepreneur must study the sales market, draw up a business plan and familiarize himself with the technology of smoking. These actions will help to avoid mistakes and properly organize the work.
Room search
You can implement a small smokehouse project in any locality. The equipment is easily placed on a personal plot or in a garage. The choice of location depends on the scale of production and the amount of money to open a business.
If the entrepreneur plans to organize large production smoked products - it is better to rent a suitable room for the workshop.
To accommodate a home smokehouse, you need a room of 15-20 square meters. m. The room should be equipped with:
- Powerful ventilation, sewer system, water supply;
- Fire alarm;
- bactericidal lamps.
The walls of the salting and smoking workshop are finished with tiles up to 1.5 m in height. Particular attention should be paid to fire safety. At a distance of 5 meters from the smokehouse, a shield with a fire extinguisher and buckets should be located.
The requirements for the location and equipment of a large smoking shop are significantly different from the home business format:
- The production area must be at least 100 sq. m;
- The distance between residential buildings and the smokehouse is more than 300 m;
- It is obligatory to have hot and cold water, ventilation system, sewerage;
- The room should be equipped with bathrooms, rooms for staff, changing rooms.
Note! Renting is the best solution for opening a workshop. The location of the smokehouse in the former dining room will save on repairs and communications.
Paperwork
A home smoking business must be registered with the tax authority. As a form of ownership, it is recommended to choose LLC or IP. The second stage of opening a smokehouse will be obtaining permits from oversight bodies. Mini enterprise related to trade food products Therefore, monitoring of compliance with sanitary rules and regulations should be carried out constantly.
Permits are issued by the following departments:
- Sanitary-epidemiological service;
- Fire inspection;
- Rospotrebnadzor;
- Rostechnadzor.
Suppliers must provide the entrepreneur with quality certificates for raw materials. The same documents will be required for finished smoked products.
Equipment
After all the documents are ready, you can start buying equipment. Saving on technology is not recommended, because 
How does the quality of the product depend on it?
Necessary equipment for smoking at home:
- Tables for butchering raw materials;
- Scales;
- Smoking chamber with skewers and grills;
- Kitchen utensils (knives, boards, containers);
- Apparatus for vacuum packaging.
What do you need for a large scale smoking business? In addition to the listed fixed assets, you need to additionally purchase:
- washing baths;
- Refrigerators;
- Containers for preparing brine.
To ensure the full operation of a large workshop, one smoking chamber will not be enough. You will need to purchase several smoking installations for each type of product: meat, fish and cheese.
Industrial smokehouses come in several types: gas, electric, and coal-fired. They differ from domestic ones in power and large capacity.
As a rule, small business mini smokers run on electricity. Their advantages are compact dimensions and ergonomics. Such installations are designed for the production of 100 kg of goods.
Do not install used equipment in the smokehouse. Under heavy load, it can fail at the most inopportune moment, stopping production. Repairing used equipment can cost a lot.
Smokehouse business plan with calculations
Any business idea requires advance planning. This stage is very important, as it allows you to understand whether it is profitable to do business in smoking fish and meat. A well-written business plan guarantees successful work enterprises, allows you to reduce costs, and determine how much you can earn from smoking.
As an example, consider the approximate costs of opening a smokehouse at home:
Calculate the income from the sale of finished products from meat, fish and poultry.
For a month of work, smoking as a business will bring 20,845 rubles net profit, which is a good additional income in countryside. Income can be increased by expanding production and releasing new types of products. Profitability is high and initial investment paid back in 12 months of work.
When choosing fish smoking as a business, you need to understand that this area of \u200b\u200bactivity has quite high competition in the market. Many entrepreneurs are engaged in smoking at home, while also being fishermen. This article will discuss how to set up a business, what nuances must be taken into account and what to look for when organizing your own smoking production.
general information
Like any other business, the smoking business has a number of its own characteristics. If you plan to open a production facility aimed at a wide range of consumers, you should equip the premises, following numerous sanitary and hygienic requirements.
The situation is much simpler if you want to start smoking fish at home for personal consumption and for minimal sales in the local market. For this you will need absolutely small investment and some of my own efforts. Let's talk in detail about what is needed to create your own mini-production.
First steps
Considering fish smoking as a business, it should be understood that in the first place you will need production facilities. This will be the main and most costly part of the future business. Not everyone can afford to build their own turnkey smoking shop, so entrepreneurs prefer to rent ready-made production facilities.
Since there are a lot of requirements for the premises, canteens in industrial areas can be considered as an object. In addition to the fact that they are being built in accordance with all regulations and norms, their location will correspond to one of the conditions for the creation of a smoking shop, namely: its location is not less than 300 meters from residential buildings.
The direction you have chosen is high level risk according to SES classification. That is why this body has a lot of requirements and standards for the opening of the workshop.
SanPiN norms
SanPiN 2.3.4.050-96 sets out in detail the rules for organizing the production and sale of fish products. We will not describe in detail the entire section, but only dwell on those points that relate directly to the smoking shop.
Requirements for the organization of a smokehouse
1. Production of smoking fish products, in addition to the premises where the main technological processes(cutting, defrosting, salting and leveling), must be equipped with the following rooms:
- a refrigerated room for a daily supply of raw materials;
- room for the preparation of saline solution;
- a room for packaging finished products;
- refrigerator for temporary storage of finished products;
- a room for sanitizing returnable packaging;
- a room for drying and storing containers;
- container warehouse with a site for its repair;
- a room for storing sawdust and fuel, as well as detergents and disinfectants, smoke liquid;
- storage room for auxiliary and packaging materials.
2. Smoking chambers must be equipped with tight-closing doors, hatches and mechanical exhaust ventilation.
3. Elements of the smokehouse (ramrod, slats, etc.) must be doubled. They are sanitized once per shift. Chambers and cages are treated once a week.
4. Thermometers, psychrometers and moisture meters should be installed in smoking chambers to control temperature and humidity. Their testimony is recorded in special journals. Hot smoked fish must have an inside temperature of at least 80 degrees.
5. Raw materials for the production of smoked products must comply with the requirements of regulatory documents.
6. Finished products must be quickly cooled (to a temperature of 20 degrees), packed and placed in a refrigerator. Until the moment of sale, hot smoked products should be stored at a temperature of -2 ... +2, cold smoked - -5 ... 0 degrees.
7. Hot-smoked fish before freezing should not be stored for more than 12 hours from the moment it was unloaded from the smoking oven. Freezing of fish occurs immediately after cooling, the temperature should not exceed minus 18 degrees.
8. Containers for packaging (boxes) of smoked fish must have openings on the end sides.
9. When producing smoked balyk products in small packages, it is necessary that all inventory has its own marking.
10. Slices and pieces are stacked with special forks or spatulas.
11. Tables, cutting boards that are used in the processing of fish must be washed with a hot solution of soda ash (5%), then disinfected, rinsed and dried.
12. The export of finished products and the supply of raw materials must be carried out through separate entrances and elevators.
13. Transportation, storage and sale of hot and cold smoked finished products must be carried out in accordance with the requirements for perishable products.
In addition to the SES, it is necessary to coordinate the opening of production with Rosprirodnadzor, the veterinary and fire services, and Rostekhnadzor.
Equipment costs
Equipment for smoking fish can be purchased and installed with a relatively small amount of money available - about 300 thousand rubles. This is taking into account the fact that you will purchase it not new, but used. For work you will need:
- refrigerators for storage of raw materials;
- baths for washing and salting products.
Smoker selection
Today on the market there is a large selection of smoking chambers with various technical specifications. Imported smoking equipment can provide minimal profitability when processing from 8 to 10 tons per day. Small enterprises that do not have such volumes may pay attention to domestic units. Their price starts from 130 thousand rubles.
Smokehouses for small businesses allow you to make cost-effective production when loading 200-300 kg per day. This can be a good option not only for start-up entrepreneurs, but also for those who are going to expand. Having assembled a line of 5-6 units, it is possible to ensure the processing of 8-10 tons of finished products per day. Smokehouses for small businesses will allow you to raise economic efficiency equipment.
Raw material
Now let's talk about raw materials. Namely, about what will be smoked and where to come from. You need to develop a range of products based on the culinary preferences of the inhabitants of your region. It is also desirable to buy fish in your city or region. This moment is fundamentally important, since only by reducing the time of transportation will you be able to get a high-quality and fresh product that has all the necessary documentation.
Therefore, when choosing fish smoking as a business, carefully study the market of raw material suppliers so as not to incur losses in the future. After all, you risk not only your money, but also the taste of the product. Focusing on small industrial volumes, you should not order 20 tons of fish.
Quality issues of purchased raw materials and finished products are among the most important that you may encounter when starting a business. Without the necessary education in this area, think about a technologist and a specialist in quality control of incoming products. The latter may be part-time and a veterinarian. He has the right to issue all necessary accompanying documents for finished products.
Sales and risks
An entrepreneur who smokes fish at home does not expect a big sale. It is enough to have a point in the local market, regular customers, and the products will be sold out. Another thing is if the volumes of finished smoked fish are quite high, and sales are not properly established. Products are stored in a warehouse for a long time and deteriorate due to short sales periods.
A well-established sales network will be the key to success. It is possible to conclude contracts with large trading networks. But you should evaluate the share of risks when working with such giants. They tend to greatly inflate retail prices, while achieving maximum profit. Customer demand is down, stock is spoiled due to short shelf life, and you have returns of expired products from customers.
A good solution would be to open your own small outlet. In addition, you can provide products for sale to small stores, where, subject to a certain level of retail prices, you can get guaranteed sales of your products and low returns.
Finally
When choosing fish smoking as a business, do not forget that the basis of the enterprise should be high quality your products. By sticking to traditional recipes, using fruit sawdust and firewood, and purchasing high-quality and fresh raw materials, you will be able to win the trust of customers and earn a good reputation for your company. And that is the key to a successful business.
