Cottage Food Laws in North Carolina

North Carolina doesn't state a sales cap in its guidance. Getting started: NCDA&CS home kitchen inspection (free). Foods that need refrigeration have to be made in a commercial kitchen. Of the 40 common products in our finder, 15 can be made in a home kitchen in North Carolina, many with conditions.

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A food scientist's take on North Carolina

North Carolina offers one of the broader markets for home processors. After an inspection, home processors can sell through stores, restaurants, and distributors, and they can ship their products. The inspection is free, but the process takes 8 to 12 weeks.

Two rules tend to surprise people. According to NCDA&CS guidance, homes with pets are not eligible. Acidified foods such as pickles, hot sauce, and salsa are possible, but only after the state evaluates the product, and an acidified foods course may be required. Tomato products need their own evaluation because their natural pH sits close to 4.6, the threshold for botulism risk.

Quick facts

Sales cap: No cap stated
Permit or registration: NCDA&CS home kitchen inspection (free)
Online & shipping: Shipping allowed with labels
Sell through stores: Stores, restaurants, and distributors
Refrigerated & TCS foods: No; acidified foods possible after evaluation

Quick facts are summarized from 50-state trackers (Ardent Seller, reviewed October 1, 2026, cross-checked with PermitDeck and Food Business Pros). Where the details below differ, follow the state sources listed at the bottom of this page and confirm with the agency.

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North Carolina ranks 14th of 51 in our Cottage Food State Rankings, with a score of 68 out of 100.

To see how many items you can sell before the cap, try the pricing and sales cap calculator. When you're ready to grow, read Outgrowing cottage food.

What can you make at home in North Carolina?

How 40 common products are treated in North Carolina, with the condition or reason for each. Items marked "general rule" weren't specifically addressed in the state's guidance.

Allowed from a home kitchen

Sourdough bread. Baked goods that don't need refrigeration are eligible.
Cookies & brownies. Baked goods that don't need refrigeration are eligible.
Fruit pie. Shelf-stable baked goods are eligible.
Strawberry jam. Jams, jellies, and preserves are eligible.
Pepper jelly. Acidified foods can be approved after evaluation; you may need an acidified foods course.
Shelf-stable salsa. Sauces and other acidified foods can be approved after evaluation; you may need an acidified foods course.
Hot sauce. Sauces and other acidified foods can be approved after evaluation; you may need an acidified foods course.
Canned pickles. Pickles can be approved after evaluation; you may need an acidified foods course.
Granola. Dried mixes and spices are eligible.
Spice rubs & seasoning blends. Dried mixes and spices are eligible.
Dried fruit & fruit leather. Freeze-dried fruits are eligible after a shelf-stability evaluation.
Freeze-dried candy. Candies are eligible.
Chocolates & truffles. Candies are eligible.
Toffee, fudge & caramels. Candies are eligible.
Pure honey. Honey is on the eligible list.

Needs a commercial kitchen

Pumpkin pie. Refrigerated products aren't eligible.
Cheesecake. Cheesecakes are ineligible.
Meat tamales. Meat fillings need refrigeration.
Fresh salsa (refrigerated). Refrigerated products aren't eligible.
Garlic or herb-infused oil. General rule, not specifically addressed in this state's guidance; ask the agency to confirm. Garlic or herbs in oil carry a botulism risk and need a validated commercial process.
Home-cooked meals. General rule, not specifically addressed in this state's guidance; ask the agency to confirm. Prepared meals need refrigeration, so they're made in a permitted commercial kitchen.
Kombucha. General rule, not specifically addressed in this state's guidance; ask the agency to confirm. Fermented beverages need a commercial kitchen, and producers monitor alcohol, since at 0.5% ABV or more it is treated as an alcoholic beverage.

Regulated separately

Beef jerky. General rule, not specifically addressed in this state's guidance; ask the agency to confirm. Meat products need USDA or state meat inspection, regardless of kitchen.
Cheese & yogurt. Dairy products are ineligible for home processing.
Cold-pressed juice. Juice products are ineligible for home processing.

Ask the agency first

Cake with buttercream. Shelf-stable frostings are usually fine; NCDA&CS may require testing.
Cake with cream cheese frosting. Cream cheese frostings need lab testing before approval.
Macarons. Not clearly addressed in the state's guidance; ask the agency.
Fruit tamales. Not clearly addressed in the state's guidance; ask the agency.
Low-sugar or freezer jam. Not clearly addressed in the state's guidance; ask the agency.
Sauerkraut & kimchi. Not clearly addressed in the state's guidance; ask the agency.
Canned tomato sauce. Tomato products sit near pH 4.6 and need NCDA&CS evaluation. Low-acid canned foods are prohibited.
Roasted coffee. Not clearly addressed in the state's guidance; ask the agency.
Loose-leaf tea blends. Not clearly addressed in the state's guidance; ask the agency.
Marshmallows. Not clearly addressed in the state's guidance; ask the agency.
Nut butter. Not clearly addressed in the state's guidance; ask the agency.
Infused honey. Not clearly addressed in the state's guidance; ask the agency.
Vanilla extract. Not clearly addressed in the state's guidance; ask the agency.
Fruit-infused vinegar. Not clearly addressed in the state's guidance; ask the agency.
Mustard (no egg). Not clearly addressed in the state's guidance; ask the agency.

How to start selling from home

Check that the product is shelf-stable. Refrigerated foods, low-acid canned foods, dairy, seafood, and juice aren't eligible.
Confirm with local zoning that you can run a food business at home. Homes with pets aren't eligible.
Apply to NCDA&CS and pass a free home kitchen inspection; allow 8–12 weeks.
Pickles, sauces, and other acidified foods need product evaluation and may require an acidified foods course.
Label packaged, shipped, and wholesale products (see the checklist below).

Legal paths

Home processor

Where: Your home kitchen, inspected; no pets in the home
Sell: From home, farmers markets, local stores, restaurants, and by shipping
Sales cap: None stated
Paperwork: NCDA&CS inspection (free); well water test if applicable

Commercial kitchen

Where: A commercial facility
Sell: Wholesale and retail, including refrigerated foods
Sales cap: None
Paperwork: NCDA&CS registration and inspection; usually FDA registration

Commercial canning

Where: Licensed commercial facility
Sell: Low-acid canned foods and larger-scale acidified foods
Sales cap: None
Paperwork: Process authority review, FDA scheduled-process filing, Better Process Control School

Label requirements

Required by NCDA&CS for self-service, shipped, and wholesale home-processed products.

Product name
Manufacturer's name and physical address. A website can't substitute.
Net contents in US and metric units. For example, ounces with grams.
Complete ingredient list in descending order by weight. Sub-ingredients in parentheses.
All major allergens by common name. Name the species for tree nuts and seafood.
Nutrition facts only if you make a claim. For example, “gluten free” or “sugar free.”

Turning a recipe into a product?

Mendocino Food Consulting helps food entrepreneurs with food science, formulation, and process questions. We are food scientists, not attorneys, and we don't provide legal advice.

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Sources

Based on: NCDA&CS and NC State Extension. Reviewed October 2026; rules may have changed since.

Other states: New York · North Dakota · all 50 states + DC