#isic1010 - Processing and preserving of meat


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:

  • slaughtering and processing of whales on land or on specialized vessels
  • production of hides and skins (#cpc0295) originating from slaughterhouses, including fellmongery
  • rendering of lard and other edible fats of animal origin
  • processing of animal offal (#cpc3911)
  • production of pulled wool (#cpc0294)
  • production of feathers and down

This class excludes:



#tagcoding hashtag: #isic1010 Online #tagcoding resources resulting from the #en2wiki capability

For the correspondence with CPC: #isic1010 - Processing and preserving of meat (Ens Dictionary).


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