A newly qualified charcutier is planning on setting up a small business from his home in Miswell Lane, Tring, where hie will make salami and dried meats.
Mat Leaver has formally requested pre-application planning advice to change the use of a storage area into a place to produce salami and air dried meats as a small business.
He wants to call his venture Curious Meats.
Mr Leaver, who left his job to study at the School of Artisan Food in Nottinghamshire, is hoping to run the business from a small outhouse on his property.
He said: “It’s something that is fairly rare in the country, particularly in this area. There are not many food producers.”