Preparing, canning and preserving of livestock and livestock products

This sub-class includes: - the preparation, canning of processed meat and/or meat by-products: beef, pork, lamb, mutton, etc. - rendering, canning, preserving of lard and/or other edible fats of animal origin. - livestock offal processing Units in this sub-class include the manufacture of: - dried, salted or smoked meat: beef, pork, lamb, mutton, etc. - meat products like puddings, pâtés, rillettes, boiled ham - hides and/or skins originating from slaughterhouses, including fellmongery and pulled wool