Class · NACE Rev. 2.1
10.13 — Production of meat and poultry meat products
- Previous NACE Rev. 2 code
- 10.13
- Parent
- 10.1 — Processing and preserving of meat and production of meat products
- Source
- Eurostat — NACE Rev. 2.1
- Last verified
- 2026-07-20
Includes
- production of preserved meat (e.g. by cooking, drying, salting or smoking)
- production of meat products:
- sausages, salami, puddings, andouillettes, saveloys, bolognas, pâtés, rillettes, boiled ham
Excludes
- manufacture of prepared meat and poultry dishes, see 10.85
- manufacture of soup containing meat, see 10.89
- wholesale of meat, see 46.32
Rev. 2 mapping
Official correspondence: Eurostat NACE correspondence tables.
| Previous code | Previous label | Mapping | Type |
|---|---|---|---|
| 10.13 | Production of meat and poultry meat products | NACE Rev. 2 class 10.13 is mapped to NACE Rev. 2.1 class 10.13 | 1:1 |