ATECO 2007 code — superseded in ATECO 2025
This code was remapped to:
- 10.13.00— Produzione di prodotti a base di carne, inclusi prodotti a base 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%
Calculate your taxes
Classification
- CATTIVITÀ MANIFATTURIERE
- 10INDUSTRIE ALIMENTARI
- 10.1LAVORAZIONE E CONSERVAZIONE DI CARNE E PRODUZIONE DI PRODOTTI A BASE DI CARNE
- 10.13.00Produzione di prodotti a base di carne (inclusa la carne di volatili)
Frequently asked questions
I run a facility producing sausages, salami, and cooked ham — is that 10.13.00 or slaughtering?
Cured meat producer or deli selling ready meals such as lasagne and meat dishes?
These are different codes. Cured meats and preserved sausage products remain under 10.13.00; ready meals such as lasagne, meatballs in sauce, or packaged main courses go under 10.85.01. What matters is whether you are selling a charcuterie product or a ready meal to reheat.
I produce canned meat and corned beef — is that 10.13.00 or fresh meat preservation?
10.13.00 because canned meat and products preserved by cooking, salting, drying, or smoking are meat transformations. The sole production of fresh, chilled, or frozen carcasses and cuts remains in the slaughter code, 10.11.00. Canning with cooking means transforming the meat, not just preserving it in its natural state.