46 FRESH, FROZEN, CURED, SMOKED, COOKED, AND CANNED MEAT OF PORK, BEEF LAMB, MUTTON, AND POULTRY: ANIMAL FATS FOR FOOD PURPOSES-NAMELY, LARD, FAT OF MEAT, HARD FAT, LEAF FAT, DRIPPING, SUET, GREASE, AND GREAVES; HAM BACON, HOG SHOULDERS, HOG TONGUES, SAUSAGES, AND SANDWICH-SPREAD