Our hog supplier says that we cannot legally even serve to others meat raised on our farm and slaughtered here, and that instead we must take it to a slaughterhouse. Obviously this may not be a rule everyone here follows, but I am wondering if it is true. What kind of health risks are trying to be alleviated? I tried reading the USDA web pages, but gosh, I'd have to be a lawyer to get through the "Safe meat act" stuff over there. Can anyone summarize for me?