ATECO 2007 code — superseded in ATECO 2025
This code was remapped to:
- 10.11.00— Lavorazione e conservazione di carne, esclusa la 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%
Calculate your taxes
Classification
- CATTIVITÀ MANIFATTURIERE
- 10INDUSTRIE ALIMENTARI
- 10.1LAVORAZIONE E CONSERVAZIONE DI CARNE E PRODUZIONE DI PRODOTTI A BASE DI CARNE
- 10.11Lavorazione e conservazione di carne (escluso volatili)
- 10.11.00Produzione di carne non di volatili e di prodotti della macellazione (attività dei mattatoi)
Frequently asked questions
I run a slaughterhouse that processes cattle and pigs — is that 10.11.00 or poultry processing?
10.11.00 for the slaughter and processing of non-poultry meat: cattle, pigs, sheep, rabbits, and horses. Slaughterhouses and processing operations for poultry require 10.12.00. Poultry meat has its own dedicated code for exactly this reason.
Slaughterhouse producing fresh carcasses, or processing into cured meats and cooked ham?
If you stop at fresh, chilled, or frozen carcasses and cuts, you are under 10.11.00. When you transform the meat into cured meats, cooked ham, sausages, or preserved products, you move to 10.13.00. The dividing line is transformation: slaughter here, meat-based products there.
My slaughterhouse also yields raw hides and processes offal — does that require a separate code?
No, those activities remain under 10.11.00. The code covers the production of raw slaughter hides through flaying and salting, the processing of offal, and the rendering of lard and edible fats. If you tan and finish hides as an industrial activity in its own right, that is leather tanning — a different code from slaughtering.
I also prepare ready meals from fresh meat, such as packaged roasts — is that still 10.11.00?
No. Slaughter and fresh meat in carcasses or cuts remain under 10.11.00, but ready meals based on meat — already cooked and packaged for reheating — go under 10.85.01. What matters is whether you are selling meat or a prepared meal.