HS Code Subheading

Meat; salted, in brine, dried or smoked, of swine, hams, shoulders and cuts thereof, with bone in

0210.11 Subheading
Section I — live animals; animal products

About HS Code 021011

This HS code covers hams, shoulders, and cuts thereof, of swine, that are salted, in brine, dried, or smoked, and importantly, still have the bone in. These products represent traditional cured pork items, often associated with gourmet and specialty food markets. The curing process, which can take months or even years, imparts distinct flavors and textures, making them highly prized in many cultures. Importers are typically specialty food distributors, restaurants, and high-end retailers, while exporters are countries with long-standing traditions in pork curing. Key trade considerations include strict food safety and veterinary regulations, origin labeling (e.g., Protected Designation of Origin), and proper packaging to maintain quality during transit. The value of these products is often tied to their artisanal production methods, specific breeds of pigs, and the duration of the curing process, making them premium commodities in international trade.

Products Under This Code

Prosciutto di Parma (bone-in), Jamón Serrano (bone-in), Ibérico Ham (bone-in), Smoked bone-in ham, Salted bone-in pork shoulder, Cured bone-in pork leg, Dried bone-in ham

Real World Examples

Prosciutto di Parma DOP, Jamón Ibérico de Bellota, Smithfield Bone-in Smoked Ham, San Daniele Prosciutto, Kentucky Legend Bone-In Ham

Common Misclassification

This code is distinct from boneless cured hams and shoulders, which would fall under HS 021019. It also differs from fresh, chilled, or frozen bone-in pork cuts, which are classified under HS 0203.

Products Classified Under 0210.11

Cured hamSmoked hamSalted pork shoulder

Related Codes

0210.12 Meat; salted, in brine, dried or smoked, of swine, bellies (streaky) and cuts thereof 0210.19 Meat; salted in brine, dried or smoked, of swine, n.e.c. in item no. 0210.1 0210.20 Meat; salted, in brine, dried or smoked, of bovine animals 0210.91 Meat and edible meat offal; salted, in brine, dried or smoked, and edible flours and meals of meat or meat offal, of primates 0210.92 Meat and edible meat offal; salted, in brine, dried or smoked; edible flours, meals of meat or meat offal, of whales, dolphins, porpoises (of order Cetacea); manatees, dugongs (of order Sirenia); seals, sea lions, and walruses (of suborder Pinnipedia) 0210.93 Meat and edible meat offal; salted, in brine, dried or smoked, and edible flours and meals of meat or meat offal, of reptiles (including snakes and turtles) 0210.99 Meat and edible meat offal; salted, in brine, dried or smoked, and edible flours and meals of meat or meat offal, other than of primates, whales, dolphins, porpoises, manatees, dugongs, seals, sea lions, walruses, reptiles (including snakes and turtles)

Industry

This code belongs to the Agriculture & Live Animals industry.

Trade Overview

Spain, Italy, and Portugal are leading exporters of these bone-in cured pork products, while the United States, France, and Germany are significant importers.

Frequently Asked Questions

What is HS code 021011?

HS code 021011 covers: Meat; salted, in brine, dried or smoked, of swine, hams, shoulders and cuts thereof, with bone in. This HS code covers hams, shoulders, and cuts thereof, of swine, that are salted, in brine, dried, or smoked, and importantly, still have the bone in. These products represent traditional cured pork items, often associated with gourmet and specialty food markets. The curing process, which can take months or even years, imparts distinct flavors and textures, making them highly prized in many cultures. Importers are typically specialty food distributors, restaurants, and high-end retailers, while exporters are countries with long-standing traditions in pork curing. Key trade considerations include strict food safety and veterinary regulations, origin labeling (e.g., Protected Designation of Origin), and proper packaging to maintain quality during transit. The value of these products is often tied to their artisanal production methods, specific breeds of pigs, and the duration of the curing process, making them premium commodities in international trade.

What products fall under HS code 021011?

Prosciutto di Parma (bone-in), Jamón Serrano (bone-in), Ibérico Ham (bone-in), Smoked bone-in ham, Salted bone-in pork shoulder, Cured bone-in pork leg, Dried bone-in ham

What are common misclassifications for HS code 021011?

This code is distinct from boneless cured hams and shoulders, which would fall under HS 021019. It also differs from fresh, chilled, or frozen bone-in pork cuts, which are classified under HS 0203.

How is HS code 021011 structured?

HS code 021011 is a 6-digit subheading under the Harmonized System. The first 2 digits (02) identify the chapter, digits 3-4 (10) identify the heading, and digits 5-6 (11) specify the subheading. This code is standardized globally by the World Customs Organization.