肉类的加工和保藏

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

This class excludes: - manufacture of prepared frozen meat and poultry dishes, see 1075 - manufacture of soup containing meat, see 1079 - wholesale trade of meat, see 4630 - packaging of meat, see 8292