Iron Age

Class [29]
Meats and Processed Food Products

Black pudding;Black pudding [blood sausage];Blood sausage;Botifarra sausages;Bratwurst;Burgers;Dried meat;Fresh meat;Grilled pork belly (samgyeopsal);Gut for making sausage casings;Gut for making sausages;Ham;Ham hocks;Lard [for food];Lard for food;Liver;Liver pastes;Liver pate;Liver pâté;Luncheon meats;Meat;Meat and meat products;Meat burgers;Meat, frozen;Meat gelatines;Meat jellies;Meat paste;Meat, preserved;Meat [preserved];Meat preserves;Meat products being in the form of burgers;Meat spreads;Meat stocks;Meat, tinned;Meat, tinned [canned (Am.)];Meatballs;Meat-based snack foods;Meats;Meats (Salted -);Minced meat;Mincemeat [chopped meat];Mortadella;Offal;Oils and fats;Oils and fats for food;Packaged meats;Pâté (Liver -);Pepperoni;Pie fillings of meat;Pork;Pork cutlets;Pork loin;Pork preserves;Pork rinds;Pork steaks;Pork tripe;Prepared meals consisting primarily of meat;Prepared meals containing [principally] bacon;Prepared meat;Preserved sausages;Processed meat;Processed meat products;Prosciutto;Puffed pork rind;Pulled pork;Quenelles [meat];Ragouts;Ready cooked meals consisting wholly or substantially wholly of meat;Roast meat;Roast pork;Soups and stocks, meat extracts;Steaks of meat;Tinned meat;Tinned meats;Salami;Salted meat;Salted meats;Sausage casings;Sausage casings, natural or artificial;Sausage meat;Sausage skins and imitations thereof;Sausage skins [synthetic];Sausages;Sausages in batter;Scotch eggs;Smoked meats;Smoked sausages;Canned pork;Canned pork and beans;Chicharron;Cooking fats;Cured meats;Cured sausages.