1010 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 fellmon- gery — 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