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

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

The specific certifications, permits, licenses, and regulatory compliance requirements within the United States for this industry.

• Hazard Analysis and Critical Control Points (HACCP): HACCP is a food safety management system that is required for meat processing facilities in the US. It identifies potential hazards in the production process and establishes critical control points to prevent or eliminate those hazards. The US Department of Agriculture (USDA) provides HACCP certification.
• Safe Quality Food (SQF) Certification: SQF is a food safety management system that is recognized by the Global Food Safety Initiative (GFSI). It is a comprehensive program that covers all aspects of food safety and quality. SQF certification is required by many retailers and food service providers. The Safe Quality Food Institute provides SQF certification.
• Good Manufacturing Practices (GMP) Certification: GMP is a set of guidelines for ensuring that products are consistently produced and controlled according to quality standards. It covers all aspects of production, from raw materials to finished products. GMP certification is not required by law, but it is often required by customers and suppliers. The NSF International provides GMP certification.
• Organic Certification: Organic certification is a process that verifies that products are produced using organic methods. It covers all aspects of production, from seed to table. Organic certification is not required by law, but it is often required by customers and suppliers. The USDA provides organic certification.
• National Organic Program (NOP) Certification: NOP certification is a process that verifies that products are produced using organic methods. It covers all aspects of production, from seed to table. NOP certification is required for products that are labeled as organic. The USDA provides NOP certification.

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.

The anticipated future trajectory of the NAICS 311612-04 industry in the USA, offering insights into potential trends, innovations, and challenges expected to shape its landscape.

• Growth Prediction: Stable

  The Meat Curing Service (Manufacturing) industry in the USA is expected to experience steady growth in the coming years. The increasing demand for meat products, particularly cured meat, is expected to drive the industry's growth. Additionally, the industry is expected to benefit from the growing popularity of artisanal and specialty meat products. However, the industry may face challenges due to increasing health concerns related to processed meat products. Overall, the industry is expected to continue to grow, albeit at a slower pace than in previous years.

Recent groundbreaking advancements and milestones in the Meat Curing Service (Manufacturing) industry, reflecting notable innovations that have reshaped its landscape.

• Use Of Natural Preservatives: Some meat curing companies are now using natural preservatives such as celery powder and vinegar instead of synthetic nitrates and nitrites. This is in response to growing consumer demand for natural and organic products.
• Development Of New Flavors: Meat curing companies are constantly developing new flavors to appeal to consumers. Some popular flavors include maple, honey, and garlic.
• Use Of New Curing Techniques: Some companies are experimenting with new curing techniques such as dry curing and fermentation to create unique and flavorful products.
• Expansion Into New Markets: Many meat curing companies are expanding into new markets such as Asia and Europe to take advantage of growing demand for high-quality meat products.
• Investment In Technology: Some companies are investing in new technology such as automated curing systems to improve efficiency and reduce costs.