Class 0111 - Processing and preserving of meat of International Standard Industrial Classifications of All Economic Activities (ISIC) Rev.4 .

This class includes:

  • operation of slaughterhouses engaged in killing, dressing or packing meat: beef, pork, poultry (#cpc2112), lamb, rabbit, mutton, camel, etc.
  • production of fresh, chilled or frozen meat (#cpc2111), in carcasses
  • production of fresh, chilled or frozen meat, in cuts
  • production of fresh, chilled or frozen meat, in individual portions
  • production of dried, salted or smoked meat
  • production of meat products (#cpc211):
    • sausages, salami, puddings, “andouillettes”, saveloys, bolognas, pâtés, rillettes, boiled ham

This class also includes:


This class excludes:


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