NIC 101003 - Pork-slaughtering, preparation

NIC 101003 classifies pork-slaughtering, preparation as a final six-digit business activity under Section C and Division 10. Use it when this activity is the main source of revenue.

Key Facts

101003 at a Glance

Code 101003

Official title Pork-slaughtering, preparation

Version NIC 2025

Source authority MoSPI

Section C - Manufacturing

Division 10 - Manufacture of food products

Group 101 - Processing and preserving of meat

Class 1010 - Processing and preserving of meat

Level Sub-class

Depth 5/5

Children 0

Last verified 2026-04-21

In this section

101001

Mutton-slaughtering, preparation

101002

Beef-slaughtering, preparation

101003

Pork-slaughtering, preparation

101004

Poultry and other slaughtering, preparation

101005

Preservation, processing and canning of meat

101006

Production of hides and skins originating from slaughterhouses

101007

Rendering of lard and other edible fats of animal origin

101008

Production and processing of animal offal

101099

Production, Processing and preserving of other meat and meat products n.e.c. including Manufacture of sausages, bacon, and similar processed meat products

← 101002 101004 →

Official note

Class 1010 note from source layer

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