Gaeilge

NaceCoder

Classification: NACE Rev 2
Code: 1013
Label: Production of meat and poultry meat products
Synonyms: Andouillettes mfr , Bacon curing , Bacon smoking , Beef extract mfr , Beef paste mfr , Beef pickling , Black pudding mfr , Blood pudding mfr , Boiled ham production , Bolognas mfr , Calves' foot jelly mfr , Chicken paste mfr , Cooked and preserved meat mfr , Dried meat production , Forcemeat mfr , Frozen meals based on meat mfr , Galantines production , Haggis mfr , Ham boiling , Ham cooking or preparing in bulk , Ham production , Ham smoking , Meat and poultry meat processing other than bacon and ham , Meat canning cooking preserving , Meat extract production , Meat pate production , Meat rillettes production , Pastrami and other salted, dried or smoked meats mfr , Pates meat production , Pie meat (fresh or canned) mfr , Polony mfr , Pork (salted or pickled) mfr , Pork pie mfr , Potted meat mfr , Poultry canning , Preserved meat mfr , Pudding meat production , Rillettes meat production , Salami production , Salted or pickled pork mfr , Sausage cereal filler mfr , Sausage meat mfr , Sausage roll (not frozen) mfr , Saveloys mfr , Smoked meat production , Tinned ham mfr , Tinned meat mfr (other than tinned ham) , Bacon production , Brawn mfr , Cooked polony mfr , Ham curing , Meat products production , Poultry potting , Sausage mfr ,