ATECO 2007 code — superseded in ATECO 2025
This code was remapped to:
- 10.12.00— Lavorazione e conservazione di carne di volatili(corrispondenza diretta)
Recommended INPS scheme:
ARTIGIANI
Flat-rate scheme (forfettario)
Eligible for the flat-rate scheme?
Yes
Threshold:
€85,000
Profitability coefficient:
40%
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Classification
- CATTIVITÀ MANIFATTURIERE
- 10INDUSTRIE ALIMENTARI
- 10.1LAVORAZIONE E CONSERVAZIONE DI CARNE E PRODUZIONE DI PRODOTTI A BASE DI CARNE
- 10.12Lavorazione e conservazione di carne di volatili
- 10.12.00Produzione di carne di volatili e prodotti della loro macellazione (attività dei mattatoi)
Frequently asked questions
I slaughter chickens and turkeys and portion them — is that 10.12.00 or the red meat code?
10.12.00 because you are processing poultry meat. The code covers the slaughter of poultry and the production of fresh, chilled, or frozen individual portions. For cattle, pigs, sheep, and other meats the code is 10.11.00.
I also produce frankfurters and sliced cold cuts from the slaughtered chicken — do I stay on 10.12.00?
No, in that case you move to 10.13.00, which includes products based on poultry meat. 10.12.00 covers slaughter and portioned meat; the transformation into sausages and sliced cold cuts falls under a different code.
As well as slaughtering poultry, I clean and process feathers and down — is that 10.12.00 or textiles?
10.12.00, because the cleaning, disinfecting, and trimming of feathers and down carried out by a poultry slaughterhouse are included here, along with the rendering of poultry fat. If, on the other hand, raising live poultry is your activity, that precedes slaughter and falls under 01.47.00.