ANZSIC 1113

Cured Meat and Smallgoods Manufacturing

Division C — Manufacturing

Also classified as:
UN ISIC Rev. 4 1010 ≈ UN ISIC Rev. 4 1075 ≈ EU NACE Rev. 2.1 10.85 NA NAICS 2022 —
ISIC ↔ NACE crosswalk → ISIC ↔ NAICS crosswalk →

GTIAS Industry Analysis Available

This ANZSIC class maps to a fully analysed industry with an 81-attribute GTIAS scorecard, risk scenarios, and 42+ strategic frameworks.

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About This Industry

This class consists of units mainly engaged in manufacturing cured and preserved meats, such as bacon or ham, and in manufacturing smallgoods or prepared meat products not elsewhere classified. Units cure the meat by salting, drying, pickling or smoking.

Primary Activities

  • Bacon manufacturing
  • Corned meat manufacturing (including canned)
  • Croquette manufacturing n.e.c.
  • Ham, canned, manufacturing
  • Meat speciality manufacturing
  • Pate manufacturing (except fish)
  • Poultry smallgoods manufacturing
  • Smallgoods manufacturing

Exclusions / References

Units mainly engaged in:

  • manufacturing fish pates are included in Class 1120 Seafood Processing; and
  • manufacturing croquettes from poultry meat are included in Class 1112 Poultry Processing.

ISIC Rev. 4 Equivalents

ANZSIC 1113 maps to the following ISIC Rev. 4 classes:

View the full ANZSIC ↔ ISIC alignment table →