NAICS Code 311612-04 - Meat Curing Service (Manufacturing)

Marketing Level - NAICS 8-Digit

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NAICS CODE 311612-04
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NAICS Code 311612-04 Description (8-Digit)

Meat Curing Service (Manufacturing) is a subdivision of the NAICS Code 311612 that involves the process of preserving meat by using salt, nitrates, and other curing agents. This industry is responsible for the production of cured meat products such as bacon, ham, and jerky. The process of meat curing involves the application of a curing mixture to the meat, which is then left to cure for a specific period of time. This process helps to preserve the meat and enhance its flavor.

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 311612 page

Tools

Tools commonly used in the Meat Curing Service (Manufacturing) industry for day-to-day tasks and operations.

  • Curing salts
  • Nitrate powder
  • Meat grinder
  • Meat slicer
  • Vacuum sealer
  • Smokehouse
  • Thermometer
  • Brine injector
  • Meat hooks
  • Butcher paper

Industry Examples of Meat Curing Service (Manufacturing)

Common products and services typical of NAICS Code 311612-04, illustrating the main business activities and contributions to the market.

  • Bacon production
  • Ham production
  • Jerky production
  • Corned beef production
  • Pastrami production
  • Smoked sausage production
  • Pepperoni production
  • Salami production
  • Prosciutto production
  • Bresaola production

History

A concise historical narrative of NAICS Code 311612-04 covering global milestones and recent developments within the United States.

  • The Meat Curing Service (Manufacturing) industry has a long history dating back to ancient times when people used salt to preserve meat. In the Middle Ages, the curing process was refined, and new techniques were developed, such as smoking and drying. In the 19th century, the industry experienced significant growth due to the development of new technologies, such as refrigeration, which allowed for the mass production of cured meats. In the United States, the industry continued to grow throughout the 20th century, with the introduction of new products such as bacon, ham, and sausage. Today, the industry continues to innovate, with new technologies and techniques being developed to improve the quality and safety of cured meats. Recent history in the United States has been marked by a growing demand for artisanal and locally sourced products. Consumers are increasingly interested in high-quality, natural products that are free from artificial preservatives and additives. This trend has led to the development of new products and the revival of traditional curing techniques. In addition, the industry has faced challenges in recent years due to concerns about the health risks associated with processed meats. Despite these challenges, the industry remains an important part of the food manufacturing sector in the United States, providing consumers with a wide range of high-quality cured meat products.