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Commission Regulation (EEC) No 747/79 of 11 April 1979 fixing coefficients for calculating levies on pigmeat products other than pig carcases Official Journal L 095 , 16/04/1979 P. 0005 - 0010

++++ COMMISSION REGULATION ( EEC ) NO 747/79 OF 11 APRIL 1979 FIXING COEFFICIENTS FOR CALCULATING LEVIES ON PIGMEAT PRODUCTS OTHER THAN PIG CARCASES THE COMMISSION OF THE EUROPEAN COMMUNITIES , HAVING REGARD TO THE TREATY ESTABLISHING THE EUROPEAN ECONOMIC COMMUNITY , HAVING REGARD TO COUNCIL REGULATION ( EEC ) NO 2759/75 OF 29 OCTOBER 1975 ON THE COMMON ORGANIZATION OF THE MARKET IN PIGMEAT ( 1 ) AS LAST AMENDED BY REGULATION ( EEC ) NO 1423/78 ( 2 ) , AND IN PARTICULAR ARTICLE 10 ( 4 ) THEREOF , WHEREAS AS REGARDS THE PRODUCTS LISTED IN ARTICLE 1 ( 1 ) ( A ) AND ( B ) OF REGULATION ( EEC ) NO 2759/75 OTHER THAN PIG CARCASES , THE LEVY MUST BE DERIVED FROM THE LEVY ON PIG CARCASES ON THE BASIS OF A COEFFICIENT EXPRESSING THE RATIO IN THE COMMUNITY BETWEEN THE PRICES FOR SUCH PRODUCTS AND THE PRICE FOR PIG CARCASES ; WHEREAS AS REGARDS THE PRODUCTS LISTED IN ARTICLE 1 ( 1 ) ( C ) OF REGULATION ( EEC ) NO 2759/75 THE LEVY IS MADE UP OF TWO COMPONENTS , ONE OF WHICH IS TO BE DERIVED FROM THE LEVY ON PIG CARCASES ON THE BASIS OF A COEFFICIENT EXPRESSING THE RATIO IN THE COMMUNITY BETWEEN THE PRICES FOR SUCH PRODUCTS AND THE PRICE OF PIG CARCASES ; WHEREAS AS REGARDS LIVE SWINE THE RATIO APPLIED AT PRESENT IN THE COMMUNITY BETWEEN THE PRICES FOR SUCH PRODUCTS AND THE PRICE FOR PIG CARCASES SHOULD BE USED AND , SUBJECT TO REVIEW OF THE PRICE SITUATION ON THE COMMUNITY MARKET , MAY REMAIN UNCHANGED ; WHEREAS THE SAME CONSIDERATION APPLIES TO CERTAIN FRESH AND SALTED CUTS , OFFALS , CERTAIN DRIED AND SMOKED PRODUCTS AS WELL AS TO LARD ; WHEREAS AS REGARDS THE OTHER PRODUCTS SPECIFIED AT ARTICLE 1 ( 1 ) ( B ) AND ( C ) OF REGULATION ( EEC ) NO 2759/75 THE ARITHMETICAL AVERAGE OF PRICES RECORDED FOR THESE PRODUCTS OVER A PERIOD OF THREE YEARS SHOULD BE USED FOR THE RATIO IN THE COMMUNITY BETWEEN THE PRICES OF THESE PRODUCTS AND THAT OF PIG CARCASES ; WHEREAS IT IS NECESSARY FOR ADMINISTRATIVE SIMPLIFICATION TO REPEAL COMMISSION REGULATION ( EEC ) NO 204/67/EEC OF 28 JUNE 1967 FIXING COEFFICIENTS FOR CALCULATING LEVIES ON PIGMEAT PRODUCTS OTHER THAN PIG CARCASES ( 3 ) , AS LAST AMENDED BY REGULATION ( EEC ) NO 2333/77 ( 4 ) ; WHEREAS THE MANAGEMENT COMMITTEE FOR PIGMEAT HAS NOT DELIVERED AN OPINION WITHIN THE TIME LIMIT SET BY ITS CHAIRMAN , HAS ADOPTED THIS REGULATION : ARTICLE 1 1 . THE COEFFICIENTS EXPRESSING THE RATIO MENTIONED IN ARTICLE 10 ( 1 ) OF REGULATION ( EEC ) NO 2759/75 ARE FIXED AS SHOWN IN ANNEX I . 2 . THE COEFFICIENTS EXPRESSING THE RATIO MENTIONED IN ARTICLE 10 ( 2 ) ( A ) OF REGULATION ( EEC ) NO 2759/75 ARE FIXED AS SHOWN IN ANNEX II . ARTICLE 2 REGULATION NO 204/67/EEC IS REPEALED . ARTICLE 3 THIS REGULATION SHALL ENTER INTO FORCE ON 1 MAY 1979 . THIS REGULATION SHALL BE BINDING IN ITS ENTIRETY AND DIRECTLY APPLICABLE IN ALL MEMBER STATES . DONE AT BRUSSELS , 11 APRIL 1979 . FOR THE COMMISSION FINN GUNDELACH VICE-PRESIDENT ( 1 ) OJ NO L 282 , 1 . 11 . 1975 , P . 1 . ( 2 ) OJ NO L 171 , 28 . 6 . 1978 , P . 19 . ( 3 ) OJ NO 134 , 30 . 6 . 1967 , P . 2840/67 . ( 4 ) OJ NO L 273 , 26 . 10 . 1977 , P . 9 . ANNEX I CCT HEADING NO*DESCRIPTION*COEFFICIENTS* 01.03*LIVE SWINE : ** *A . DOMESTIC SPECIES : ** *II . OTHER : ** *A ) SOWS HAVING FARROWED AT LEAST ONCE , OF A WEIGHT OF NOT LESS THAN 160 KG*0,654* *B ) OTHER*0,769* 02.01*MEAT AND EDIBLE OFFALS OF THE ANIMALS FALLING WITHIN HEADING NO 01.01 , 01.02 , 01.03 OR 01.04 , FRESH , CHILLED OR FROZEN : ** *A . MEAT : ** *III . OF SWINE : ** *A ) OF DOMESTIC SWINE : ** *1 . CARCASES OR HALF-CARCASES , WITH OR WITHOUT HEADS , FEET OR FLARE FAT*1,00* *2 . HAMS AND CUTS OF HAM , UNBONED ( BONE-IN ) *1,45* *3 . SHOULDERS ( FORES ) AND CUTS OF SHOULDERS , UNBONED ( BONE-IN ) *1,12* *4 . LOINS AND CUTS OF LOINS , UNBONED ( BONE-IN ) *1,62* *5 . BELLIES ( STREAKY ) AND CUTS OF BELLIES*0,87* *6 . OTHER : ** *AA ) BONED OR BONELESS AND FROZEN*1,62* *BB ) OTHER*1,62* B . OFFALS : ** *II . OTHER : ** *C ) OF DOMESTIC SWINE : ** *1 . HEADS AND CUTS OF HEADS ; NECKS*0,32* *2 . FEET AND TAILS*0,09* *3 . KIDNEYS*1,05* *4 . LIVERS*1,21* *5 . HEARTS , TONGUES AND LUNGS*0,60* *6 . LIVERS , HEARTS , TONGUES AND LUNGS ATTACHED TO THE TRACHEA AND GULLET*0,88* *7 . OTHER*0,88* 02.05*PIG FAT FREE OF LEAN MEAT AND POULTRY FAT ( NOT RENDERED OR SOLVENT-EXTRACTED ) , FRESH , CHILLED , FROZEN , SALTED , IN BRINE , DRIED OR SMOKED : ** *A . BACK-FAT : ** *I . FRESH , CHILLED , FROZEN , SALTED OR IN BRINE*0,40* *II . DRIED OR SMOKED*0,44* *B . PIG FAT , OTHER THAN THAT FALLING WITHIN SUBHEADING A*0,24* CCT HEADING NO*DESCRIPTION*COEFFICIENTS* 02.06*MEAT AND EDIBLE MEAT OFFALS ( EXCEPT POULTRY LIVER ) , SALTED , IN BRINE , DRIED OR SMOKED : ** *B . MEAT AND EDIBLE MEAT OFFALS OF DOMESTIC SWINE : ** *I . MEAT : ** *A ) SALTED OR IN BRINE : ** *1 . CARCASES OR HALF-CARCASES , WITH OR WITHOUT HEADS , FEET OR FLARE FAT*1,00* *2 . BACON SIDES , SPENCERS , 3/4 SIDES AND MIDDLES : ** *AA ) BACON SIDES*1,28* *BB ) SPENCERS*1,28* *CC ) 3/4 SIDES AND MIDDLES*1,40* *3 . HAMS AND CUTS OF HAM , UNBONED ( BONE-IN ) : *1,45* *4 . SHOULDERS ( FORES ) AND CUTS OF SHOULDERS , UNBONED ( BONE-IN ) *1,12* *5 . LOINS AND CUTS OF LOINS , UNBONED ( BONE-IN ) *1,62* *6 . BELLIES ( STREAKY ) AND CUTS OF BELLIES*0,87* *7 . OTHER*1,62* *B ) DRIED OR SMOKED : ** *1 . CARCASES OR HALF-CARCASES , WITH OR WITHOUT HEADS , FEET OR FLARE FAT*1,40* *2 . BACON SIDES , SPENCERS , 3/4 SIDES AND MIDDLES : ** *AA ) BACON SIDES*1,40* *BB ) SPENCERS*1,40* *CC ) 3/4 SIDES AND MIDDLES*1,50* *3 . HAMS AND CUTS OF HAM , UNBONED ( BONE-IN ) : ** *AA ) SLIGHTLY DRIED OR SLIGHTLY SMOKED*1,70* *BB ) OTHER*2,82* *4 . SHOULDERS ( FORES ) AND CUTS OF SHOULDERS , UNBONED ( BONE-IN ) : ** *AA ) SLIGHTLY DRIED OR SLIGHTLY SMOKED*1,25* *BB ) OTHER*2,22* *5 . LOINS AND CUTS OF LOINS , UNBONED ( BONE-IN ) : ** *AA ) SLIGHTLY DRIED OR SLIGHTLY SMOKED*1,90* *BB ) OTHER*2,79* *6 . BELLIES ( STREAKY ) AND CUTS OF BELLIES : ** *AA ) SLIGHTLY DRIED OR SLIGHTLY SMOKED*1,00* *BB ) OTHER*1,45* *7 . OTHER : ** *AA ) SLIGHTLY DRIED OR SLIGHTLY SMOKED*1,90* *BB ) OTHER*2,82* *II . EDIBLE MEAT OFFALS : ** *A ) HEADS AND CUTS OF HEADS ; NECKS*0,32* *B ) FEET AND TAILS*0,09* *C ) KIDNEYS*1,05* *D ) LIVERS*1,21* *E ) HEARTS , TONGUES AND LUNGS*0,60* *F ) LIVERS , HEARTS , TONGUES AND LUNGS ATTACHED TO THE TRACHEA AND GULLET*0,88* *G ) OTHER*0,88* CCT HEADING NO*DESCRIPTION*COEFFICIENTS* 15.01*LARD , OTHER PIG FAT AND POULTRY FAT , RENDERED OR SOLVENTEXTRACTED : ** *A . LARD AND OTHER PIG FAT : ** *I . FOR INDUSTRIAL USES OTHER THAN THE MANUFACTURE OF FOODSTUFFS FOR HUMAN CONSUMPTION ( A)*0,32* *II . OTHER*0,32* ( A ) ENTRY UNDER THIS SUBHEADING IS SUBJECT TO CONDITIONS TO BE DETERMINED BY THE COMPETENT AUTHORITIES . ANNEX II CCT HEADING NO*DESCRIPTION*COEFFICIENTS* 16.01*SAUSAGES AND THE LIKE , OF MEAT , MEAT OFFAL OR ANIMAL BLOOD : ** *A . LIVER SAUSAGES*1,40* *B . OTHER ( A ) : ** *I . SAUSAGES , DRY OR FOR SPREADING , UNCOOKED*2,35* *II . OTHER*1,60* 16.02*OTHER PREPARED OR PRESERVED MEAT OR MEAT OFFAL : ** *A . LIVER** *II . OTHER*1,30* *B . OTHER : ** *III . OTHER : ** *A ) CONTAINING MEAT OR OFFAL OF DOMESTIC SWINE : ** *1 . CONTAINING BOVINE MEAT , UNCOOKED*4,00* *2 . OTHER , CONTAINING , BY WEIGHT : ** *AA ) 80 % OR MORE OF MEAT OR OFFAL , OF ANY KIND , INCLUDING FATS OF ANY KIND OR ORIGIN : ** *11 . HAMS , FILLETS AND LOINS ; PIECES THEREOF*2,45* *22 . SHOULDERS AND PIECES THEREOF*2,05* *33 . OTHER*1,35* *BB ) 40 % OR MORE BUT LESS THAN 80 % OF MEAT OR OFFAL , OF ANY KIND , INCLUDING FATS OF ANY KIND OR ORIGIN*1,12* *CC ) LESS THAN 40 % OF MEAT OR OFFAL , OF ANY KIND , INCLUDING FATS OF ANY KIND OR ORIGIN*0,67* ( A ) THE LEVY APPLICABLE TO SAUSAGES IMPORTED IN CONTAINERS WHICH ALSO CONTAIN PRESERVING LIQUID IS COLLECTED ON THE NET WEIGHT , I.E . AFTER DEDUCTION OF THE WEIGHT OF THE LIQUID .

++++

COMMISSION REGULATION ( EEC ) NO 747/79

OF 11 APRIL 1979

FIXING COEFFICIENTS FOR CALCULATING LEVIES ON PIGMEAT PRODUCTS OTHER THAN PIG CARCASES

THE COMMISSION OF THE EUROPEAN COMMUNITIES ,

HAVING REGARD TO THE TREATY ESTABLISHING THE EUROPEAN ECONOMIC COMMUNITY ,

HAVING REGARD TO COUNCIL REGULATION ( EEC ) NO 2759/75 OF 29 OCTOBER 1975 ON THE COMMON ORGANIZATION OF THE MARKET IN PIGMEAT ( 1 ) AS LAST AMENDED BY REGULATION ( EEC ) NO 1423/78 ( 2 ) , AND IN PARTICULAR ARTICLE 10 ( 4 ) THEREOF ,

WHEREAS AS REGARDS THE PRODUCTS LISTED IN ARTICLE 1 ( 1 ) ( A ) AND ( B ) OF REGULATION ( EEC ) NO 2759/75 OTHER THAN PIG CARCASES , THE LEVY MUST BE DERIVED FROM THE LEVY ON PIG CARCASES ON THE BASIS OF A COEFFICIENT EXPRESSING THE RATIO IN THE COMMUNITY BETWEEN THE PRICES FOR SUCH PRODUCTS AND THE PRICE FOR PIG CARCASES ;

WHEREAS AS REGARDS THE PRODUCTS LISTED IN ARTICLE 1 ( 1 ) ( C ) OF REGULATION ( EEC ) NO 2759/75 THE LEVY IS MADE UP OF TWO COMPONENTS , ONE OF WHICH IS TO BE DERIVED FROM THE LEVY ON PIG CARCASES ON THE BASIS OF A COEFFICIENT EXPRESSING THE RATIO IN THE COMMUNITY BETWEEN THE PRICES FOR SUCH PRODUCTS AND THE PRICE OF PIG CARCASES ;

WHEREAS AS REGARDS LIVE SWINE THE RATIO APPLIED AT PRESENT IN THE COMMUNITY BETWEEN THE PRICES FOR SUCH PRODUCTS AND THE PRICE FOR PIG CARCASES SHOULD BE USED AND , SUBJECT TO REVIEW OF THE PRICE SITUATION ON THE COMMUNITY MARKET , MAY REMAIN UNCHANGED ; WHEREAS THE SAME CONSIDERATION APPLIES TO CERTAIN FRESH AND SALTED CUTS , OFFALS , CERTAIN DRIED AND SMOKED PRODUCTS AS WELL AS TO LARD ;

WHEREAS AS REGARDS THE OTHER PRODUCTS SPECIFIED AT ARTICLE 1 ( 1 ) ( B ) AND ( C ) OF REGULATION ( EEC ) NO 2759/75 THE ARITHMETICAL AVERAGE OF PRICES RECORDED FOR THESE PRODUCTS OVER A PERIOD OF THREE YEARS SHOULD BE USED FOR THE RATIO IN THE COMMUNITY BETWEEN THE PRICES OF THESE PRODUCTS AND THAT OF PIG CARCASES ;

WHEREAS IT IS NECESSARY FOR ADMINISTRATIVE SIMPLIFICATION TO REPEAL COMMISSION REGULATION ( EEC ) NO 204/67/EEC OF 28 JUNE 1967 FIXING COEFFICIENTS FOR CALCULATING LEVIES ON PIGMEAT PRODUCTS OTHER THAN PIG CARCASES ( 3 ) , AS LAST AMENDED BY REGULATION ( EEC ) NO 2333/77 ( 4 ) ;

WHEREAS THE MANAGEMENT COMMITTEE FOR PIGMEAT HAS NOT DELIVERED AN OPINION WITHIN THE TIME LIMIT SET BY ITS CHAIRMAN ,

HAS ADOPTED THIS REGULATION :

1 . THE COEFFICIENTS EXPRESSING THE RATIO MENTIONED IN ARTICLE 10 ( 1 ) OF REGULATION ( EEC ) NO 2759/75 ARE FIXED AS SHOWN IN ANNEX I .

2 . THE COEFFICIENTS EXPRESSING THE RATIO MENTIONED IN ARTICLE 10 ( 2 ) ( A ) OF REGULATION ( EEC ) NO 2759/75 ARE FIXED AS SHOWN IN ANNEX II .

REGULATION NO 204/67/EEC IS REPEALED .

ARTICLE 3

THIS REGULATION SHALL ENTER INTO FORCE ON 1 MAY 1979 .

THIS REGULATION SHALL BE BINDING IN ITS ENTIRETY AND DIRECTLY APPLICABLE IN ALL MEMBER STATES .

DONE AT BRUSSELS , 11 APRIL 1979 .

FOR THE COMMISSION

FINN GUNDELACH

VICE-PRESIDENT

( 1 ) OJ NO L 282 , 1 . 11 . 1975 , P . 1 .

( 2 ) OJ NO L 171 , 28 . 6 . 1978 , P . 19 .

( 3 ) OJ NO 134 , 30 . 6 . 1967 , P . 2840/67 .

( 4 ) OJ NO L 273 , 26 . 10 . 1977 , P . 9 .

ANNEX I

CCT HEADING NO*DESCRIPTION*COEFFICIENTS*

01.03*LIVE SWINE : **

*A . DOMESTIC SPECIES : **

*II . OTHER : **

*A ) SOWS HAVING FARROWED AT LEAST ONCE , OF A WEIGHT OF NOT LESS THAN 160 KG*0,654*

*B ) OTHER*0,769*

02.01*MEAT AND EDIBLE OFFALS OF THE ANIMALS FALLING WITHIN HEADING NO 01.01 , 01.02 , 01.03 OR 01.04 , FRESH , CHILLED OR FROZEN : **

*A . MEAT : **

*III . OF SWINE : **

*A ) OF DOMESTIC SWINE : **

*1 . CARCASES OR HALF-CARCASES , WITH OR WITHOUT HEADS , FEET OR FLARE FAT*1,00*

*2 . HAMS AND CUTS OF HAM , UNBONED ( BONE-IN ) *1,45*

*3 . SHOULDERS ( FORES ) AND CUTS OF SHOULDERS , UNBONED ( BONE-IN ) *1,12*

*4 . LOINS AND CUTS OF LOINS , UNBONED ( BONE-IN ) *1,62*

*5 . BELLIES ( STREAKY ) AND CUTS OF BELLIES*0,87*

*6 . OTHER : **

*AA ) BONED OR BONELESS AND FROZEN*1,62*

*BB ) OTHER*1,62*

B . OFFALS : **

*II . OTHER : **

*C ) OF DOMESTIC SWINE : **

*1 . HEADS AND CUTS OF HEADS ; NECKS*0,32*

*2 . FEET AND TAILS*0,09*

*3 . KIDNEYS*1,05*

*4 . LIVERS*1,21*

*5 . HEARTS , TONGUES AND LUNGS*0,60*

*6 . LIVERS , HEARTS , TONGUES AND LUNGS ATTACHED TO THE TRACHEA AND GULLET*0,88*

*7 . OTHER*0,88*

02.05*PIG FAT FREE OF LEAN MEAT AND POULTRY FAT ( NOT RENDERED OR SOLVENT-EXTRACTED ) , FRESH , CHILLED , FROZEN , SALTED , IN BRINE , DRIED OR SMOKED : **

*A . BACK-FAT : **

*I . FRESH , CHILLED , FROZEN , SALTED OR IN BRINE*0,40*

*II . DRIED OR SMOKED*0,44*

*B . PIG FAT , OTHER THAN THAT FALLING WITHIN SUBHEADING A*0,24*

CCT HEADING NO*DESCRIPTION*COEFFICIENTS*

02.06*MEAT AND EDIBLE MEAT OFFALS ( EXCEPT POULTRY LIVER ) , SALTED , IN BRINE , DRIED OR SMOKED : **

*B . MEAT AND EDIBLE MEAT OFFALS OF DOMESTIC SWINE : **

*I . MEAT : **

*A ) SALTED OR IN BRINE : **

*1 . CARCASES OR HALF-CARCASES , WITH OR WITHOUT HEADS , FEET OR FLARE FAT*1,00*

*2 . BACON SIDES , SPENCERS , 3/4 SIDES AND MIDDLES : **

*AA ) BACON SIDES*1,28*

*BB ) SPENCERS*1,28*

*CC ) 3/4 SIDES AND MIDDLES*1,40*

*3 . HAMS AND CUTS OF HAM , UNBONED ( BONE-IN ) : *1,45*

*4 . SHOULDERS ( FORES ) AND CUTS OF SHOULDERS , UNBONED ( BONE-IN ) *1,12*

*5 . LOINS AND CUTS OF LOINS , UNBONED ( BONE-IN ) *1,62*

*6 . BELLIES ( STREAKY ) AND CUTS OF BELLIES*0,87*

*7 . OTHER*1,62*

*B ) DRIED OR SMOKED : **

*1 . CARCASES OR HALF-CARCASES , WITH OR WITHOUT HEADS , FEET OR FLARE FAT*1,40*

*2 . BACON SIDES , SPENCERS , 3/4 SIDES AND MIDDLES : **

*AA ) BACON SIDES*1,40*

*BB ) SPENCERS*1,40*

*CC ) 3/4 SIDES AND MIDDLES*1,50*

*3 . HAMS AND CUTS OF HAM , UNBONED ( BONE-IN ) : **

*AA ) SLIGHTLY DRIED OR SLIGHTLY SMOKED*1,70*

*BB ) OTHER*2,82*

*4 . SHOULDERS ( FORES ) AND CUTS OF SHOULDERS , UNBONED ( BONE-IN ) : **

*AA ) SLIGHTLY DRIED OR SLIGHTLY SMOKED*1,25*

*BB ) OTHER*2,22*

*5 . LOINS AND CUTS OF LOINS , UNBONED ( BONE-IN ) : **

*AA ) SLIGHTLY DRIED OR SLIGHTLY SMOKED*1,90*

*BB ) OTHER*2,79*

*6 . BELLIES ( STREAKY ) AND CUTS OF BELLIES : **

*AA ) SLIGHTLY DRIED OR SLIGHTLY SMOKED*1,00*

*BB ) OTHER*1,45*

*7 . OTHER : **

*AA ) SLIGHTLY DRIED OR SLIGHTLY SMOKED*1,90*

*BB ) OTHER*2,82*

*II . EDIBLE MEAT OFFALS : **

*A ) HEADS AND CUTS OF HEADS ; NECKS*0,32*

*B ) FEET AND TAILS*0,09*

*C ) KIDNEYS*1,05*

*D ) LIVERS*1,21*

*E ) HEARTS , TONGUES AND LUNGS*0,60*

*F ) LIVERS , HEARTS , TONGUES AND LUNGS ATTACHED TO THE TRACHEA AND GULLET*0,88*

*G ) OTHER*0,88*

CCT HEADING NO*DESCRIPTION*COEFFICIENTS*

15.01*LARD , OTHER PIG FAT AND POULTRY FAT , RENDERED OR SOLVENTEXTRACTED : **

*A . LARD AND OTHER PIG FAT : **

*I . FOR INDUSTRIAL USES OTHER THAN THE MANUFACTURE OF FOODSTUFFS FOR HUMAN CONSUMPTION ( A)*0,32*

*II . OTHER*0,32*

( A ) ENTRY UNDER THIS SUBHEADING IS SUBJECT TO CONDITIONS TO BE DETERMINED BY THE COMPETENT AUTHORITIES .

ANNEX II

CCT HEADING NO*DESCRIPTION*COEFFICIENTS*

16.01*SAUSAGES AND THE LIKE , OF MEAT , MEAT OFFAL OR ANIMAL BLOOD : **

*A . LIVER SAUSAGES*1,40*

*B . OTHER ( A ) : **

*I . SAUSAGES , DRY OR FOR SPREADING , UNCOOKED*2,35*

*II . OTHER*1,60*

16.02*OTHER PREPARED OR PRESERVED MEAT OR MEAT OFFAL : **

*A . LIVER**

*II . OTHER*1,30*

*B . OTHER : **

*III . OTHER : **

*A ) CONTAINING MEAT OR OFFAL OF DOMESTIC SWINE : **

*1 . CONTAINING BOVINE MEAT , UNCOOKED*4,00*

*2 . OTHER , CONTAINING , BY WEIGHT : **

*AA ) 80 % OR MORE OF MEAT OR OFFAL , OF ANY KIND , INCLUDING FATS OF ANY KIND OR ORIGIN : **

*11 . HAMS , FILLETS AND LOINS ; PIECES THEREOF*2,45*

*22 . SHOULDERS AND PIECES THEREOF*2,05*

*33 . OTHER*1,35*

*BB ) 40 % OR MORE BUT LESS THAN 80 % OF MEAT OR OFFAL , OF ANY KIND , INCLUDING FATS OF ANY KIND OR ORIGIN*1,12*

*CC ) LESS THAN 40 % OF MEAT OR OFFAL , OF ANY KIND , INCLUDING FATS OF ANY KIND OR ORIGIN*0,67*

( A ) THE LEVY APPLICABLE TO SAUSAGES IMPORTED IN CONTAINERS WHICH ALSO CONTAIN PRESERVING LIQUID IS COLLECTED ON THE NET WEIGHT , I.E . AFTER DEDUCTION OF THE WEIGHT OF THE LIQUID .