| Standard International Trade Classification (SITC) - level 4 - Sub-group |
0161 |
Bacon, ham and other meat of swine |
| Combined nomenclature 8 digits |
02101910 |
Bacon sides or spencers of domestic swine, salted or in brine |
| Combined nomenclature 8 digits |
02101920 |
Three-quarter-sides or middles of domestic swine, salted or in brine |
| Combined nomenclature 8 digits |
02101930 |
Fore-ends and cuts thereof of domestic swine, salted or in brine |
| Combined nomenclature 8 digits |
02101940 |
Loins and cuts thereof of domestic swine, salted or in brine |
| Combined nomenclature 8 digits |
02101950 |
Meat of domestic swine, salted or in brine (excl. hams, shoulders and cuts thereof, bellies and cuts thereof, bacon sides or spencers, three-quarter sides or middles, and fore-ends, loins and cuts thereof) |
| Combined nomenclature 8 digits |
02101960 |
Domestic swine fore-ends and cuts thereof, dried or smoked |
| Combined nomenclature 8 digits |
02101970 |
Domestic swine loins and cuts thereof, dried or smoked |
| Combined nomenclature 8 digits |
02101981 |
Dried or smoked boneless domestic swine meat (excl. bellies and cuts thereof) |
| Combined nomenclature 8 digits |
02101989 |
Dried or smoked domestic swine meat, with bone in (excl. hams, shoulders and cuts thereof, bellies and cuts thereof, and fore-ends, loins and cuts thereof) |
| Combined nomenclature 8 digits |
02101990 |
Meat of non-domestic swine, salted, in brine, dried or smoked (excl. hams, shoulders and cuts thereof, with bone in, and bellies and cuts thereof) |
Statistical metainformation system
