Hygienic pork cuts, sausage and smoked pork unit

This unit buys pigs from farmers and turns the meat into chilled cuts, sausages, smoked pork and ready momo filling. Everything is packed, labelled and kept cold until delivery.

Pork is common in the hill kitchens of Darjeeling, Kurseong and Mirik. NABARD's 2023-24 credit plan for the district counts 0.79 lakh pigs and sets out ₹33.83 crore of credit potential for sheep, goat and pig rearing, aimed at small and marginal farmers. Much of the meat is still sold from open stalls, while hotels, restaurants and cafes on the tourist routes want clean, steady supply. Siliguri is a good base: farmers from across the district can reach it, and the roads to the hill towns start here.

You need an FSSAI licence, consent from the state pollution control board, a chiller and deep freezer, a smoking chamber, a sausage filler and staff trained in meat hygiene. Pigs must be slaughtered at a licensed slaughterhouse, or you build an approved slaughter room of your own, which adds cost and permits. The hard part is disease: African swine fever has hit pig herds across the Northeast since 2020, and outbreaks can bring sudden bans on moving pigs and pork.

Sell to hotels, homestays, restaurants and momo shops in the hills and in Siliguri, and to grocers with freezers.