COOKED, SMOKED, CURED BEEF SAUSAGE. MANUFACTURED BY MIXING BEEF WITH SEASONING AND CURE, COOKED, COOLED AND PACKED IN A VACUUM POUCH. DISTRIBUTED CHILLED. FOR HUMAN CONSUMPTION

CLASSIFICATION IS DETERMINED IN ACCORDANCE WITH THE FOLLOWING: GENERAL INTERPRETATIVE RULES (GIRS) GIR 1 HAS BEEN USED TO CLASSIFY THE PRODUCT BY THE TERMS OF HEADING 1601 - SAUSAGES AND SIMILAR PRODUCTS OF MEAT, MEAT OFFAL OR BLOOD; FOOD PRPARATIONS BASED ON THESE PRODUCTS. GIR 5(B) HAS BEEN USED TO IDENTIFY THE TYPE OF PACKAGING CN CODE 16010099 - OTHER THAN SAUSAGES, DRY OR FOR SPREADING, UNCOOKED. TARIC CODE 1601009910 - OF ANIMALS OF HEADING 0101 TO 0104 EXCLUDING WILD BOARS. ALSO CLASSIFIED IN ACCORDANCE WITH: CH16 NOTE 2 HSENS AND CNENS TO 1601