The NACE Code 15.13 is described as
Production of meat and poultrymeat products
Description
This class includes:
· production of dried, salted or smoked meat
· production of meat products:
· sausages, salami, puddings, 'andouillettes', saveloys, bolognas, pâtés, galentines, rillettes, boiled ham, meat extracts and juices
· production of prepared meat dishes
This class excludes:
· packaging of meat and poultrymeat for own account by the wholesale trade, see 51.32· packaging of meat and poultrymeat on a fee or contract basis, see 74.82(2019-08-02)
It belongs to the code group
NACE Code 15.1 Production, processing and preserving of meat and meat products
To this Code "15.13" belongs the sub codes
(No direct sub codes available)
The equivalent ISIC Code (Rev. 3.1) is
| 1511: |  Production, processing and preserving of meat and meat products |
| |  Production, transformation et conservation de viande et de produits à base de via |
The equivalent NAICS Code (Rev. 2002) is
| 311225: | Fats and Oils Refining and Blending |
The Nearest HS Code (Harmonized System) (Rev. 2002) is
Translation of the Code description
| 15.13: |  Fleischverarbeitung - Fleischverarbeitung |
| 15.13: | Production of meat and poultrymeat products - Production of meat and poultry meat products |
| 15.13: | Production de produits à base de viandes de boucherie et de volailles |
| 15.13: |  Produzione di prodotti a base di carne |
| 15.13: |  Fabricacion de productos carnicos |
| 15.13: |  Vervaardiging van vleeswaren en -conserven |
| 15.13: |  Fremstilling af k¢d- og fjerkræk¢dprodukter |
(2019-08-02)
|
| Alternative Spellings (synonyms):
Produktion, Produktionen, MEAT, Produkt, Products, Produkten, Produktions, meats, Produkts |
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