NAICS Code 311611-04 - Sausage Makers (Manufacturing)

Marketing Level - NAICS 8-Digit

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NAICS Code 311611-04 Description (8-Digit)

Sausage Makers (Manufacturing) is a subdivision of the NAICS Code 311611 that involves the production of sausages from animal meat, excluding poultry. This industry is responsible for the manufacturing of a variety of sausages, including fresh, smoked, and cured sausages. Sausage Makers (Manufacturing) typically operate in facilities that are equipped with specialized machinery and equipment to process and package sausages.

Parent Code - Official US Census

Official 6‑digit NAICS codes serve as the parent classification used for government registrations and documentation. The marketing-level 8‑digit codes act as child extensions of these official classifications, providing refined segmentation for more precise targeting and detailed niche insights. Related industries are listed under the parent code, offering a broader context of the industry environment. For further details on the official classification for this industry, please visit the U.S. Census Bureau NAICS Code 311611 page

Tools

Tools commonly used in the Sausage Makers (Manufacturing) industry for day-to-day tasks and operations.

  • Sausage stuffer
  • Meat grinder
  • Mixer
  • Sausage linker
  • Smokehouse
  • Vacuum sealer
  • Slicer
  • Meat saw
  • Brine injector
  • Meat tenderizer

Industry Examples of Sausage Makers (Manufacturing)

Common products and services typical of NAICS Code 311611-04, illustrating the main business activities and contributions to the market.

  • Beef sausage
  • Pork sausage
  • Lamb sausage
  • Venison sausage
  • Chorizo sausage
  • Italian sausage
  • Bratwurst sausage
  • Andouille sausage
  • Kielbasa sausage
  • Breakfast sausage

History

A concise historical narrative of NAICS Code 311611-04 covering global milestones and recent developments within the United States.

  • The history of the Sausage Makers (Manufacturing) industry dates back to ancient times, where sausages were made by stuffing meat into animal intestines. The first recorded evidence of sausage making dates back to the 9th century BC in Greece. The industry continued to evolve over the centuries, with the introduction of new ingredients and spices, as well as new methods of production. In the United States, the industry began to take shape in the late 19th century, with the arrival of German immigrants who brought with them their sausage-making traditions. The industry continued to grow and expand throughout the 20th century, with the introduction of new technologies and production methods, as well as the development of new sausage varieties to meet changing consumer tastes.