Processing and preserving of meat

This class includes:

• operation of slaughterhouses engaged in killing, dressing or packing meat: beef, pork, poultry, lamb, rabbit, mutton, camel, etc.
• production of fresh, chilled or frozen meat, 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:

• 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 originating from slaughterhouses, including fellmongery
• rendering of lard and other edible fats of animal origin
• processing of animal offal
• production of pulled wool
• production of feathers and down