ATECO Code Production of Meat and Poultry Meat Products

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
10Produzione di prodotti alimentari
10.1Lavorazione e conservazione di carne e produzione di prodotti a base di carne
10.13.00Produzione di prodotti a base di carne, inclusi prodotti a base di carne di volatili

Description

production of preserved meat (for example by cooking, drying, salting or smoking)
production of meat products:
sausages, salami, puddings, andouillettes, saveloys, bolognas, pâtés, rillettes, boiled ham
production of corned meat
curing of hams and sausages

Exclusion notes

Excluded from division 10:

preparation of meals for immediate consumption, see division 56

Excluded from class 10.13:

manufacture of prepared meat and poultry dishes, see 10.85
manufacture of soup containing meat, see 10.89
wholesale of meat, see 46.32

Frequently asked questions

I run a facility producing sausages, salami, and cooked ham — is that 10.13.00 or slaughtering?

10.13.00 because you are transforming meat into preserved products: sausages, salami, pâté, cooked ham, dried or smoked meat. If instead you slaughter animals and produce only fresh carcass meat, the activity is slaughter: 10.11.00 for red meat, 10.12.00 for poultry.

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.

Replaces the following ATECO 2007 code

This 2025 code replaced the code in force until 31 March 2025:

10.13.00— Produzione di prodotti a base di carne (inclusa la carne di volatili)(corrispondenza diretta)

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Production of meat and poultry meat products