HS Code Subheading

Meat; salted, in brine, dried or smoked, of swine, bellies (streaky) and cuts thereof

0210.12 Subheading
Section I — live animals; animal products

About HS Code 021012

This HS code specifically covers bellies (streaky) and cuts thereof, of swine, that have been salted, in brine, dried, or smoked. This category primarily includes various forms of cured pork belly, most notably bacon. These products are highly popular globally, serving as a staple in many breakfast dishes and as an ingredient in numerous culinary applications. Importers range from large food service providers and supermarkets to specialty delis, while exporters are typically countries with robust pork processing industries. International trade in cured pork bellies requires careful attention to food safety standards, shelf-life management, and packaging to prevent spoilage. The specific curing methods, smoking processes, and thickness of the cuts can vary widely, influencing market preferences and pricing. Demand remains consistently high, making it a significant item in global meat trade.

Products Under This Code

Smoked streaky bacon, Salted pork belly, Dry-cured pancetta, Brined pork belly, Smoked slab bacon, Cured pork side, Dried pork belly strips

Real World Examples

Oscar Mayer Bacon, Hormel Black Label Bacon, Nueske's Applewood Smoked Bacon, Guanciale (cured pork jowl, often confused but distinct), Pancetta Tesa

Common Misclassification

This code should not be confused with fresh, chilled, or frozen pork bellies (streaky), which are classified under HS 020319. It is also distinct from other cured pork cuts that are not bellies, which would fall under HS 021019.

Products Classified Under 0210.12

Cured pork bellySmoked baconSalted bacon

Related Codes

0210.11 Meat; salted, in brine, dried or smoked, of swine, hams, shoulders and cuts thereof, with bone in 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

The United States, Canada, and the United Kingdom are major importers of cured pork bellies, while Denmark, Germany, and the Netherlands are key exporters.

Frequently Asked Questions

What is HS code 021012?

HS code 021012 covers: Meat; salted, in brine, dried or smoked, of swine, bellies (streaky) and cuts thereof. This HS code specifically covers bellies (streaky) and cuts thereof, of swine, that have been salted, in brine, dried, or smoked. This category primarily includes various forms of cured pork belly, most notably bacon. These products are highly popular globally, serving as a staple in many breakfast dishes and as an ingredient in numerous culinary applications. Importers range from large food service providers and supermarkets to specialty delis, while exporters are typically countries with robust pork processing industries. International trade in cured pork bellies requires careful attention to food safety standards, shelf-life management, and packaging to prevent spoilage. The specific curing methods, smoking processes, and thickness of the cuts can vary widely, influencing market preferences and pricing. Demand remains consistently high, making it a significant item in global meat trade.

What products fall under HS code 021012?

Smoked streaky bacon, Salted pork belly, Dry-cured pancetta, Brined pork belly, Smoked slab bacon, Cured pork side, Dried pork belly strips

What are common misclassifications for HS code 021012?

This code should not be confused with fresh, chilled, or frozen pork bellies (streaky), which are classified under HS 020319. It is also distinct from other cured pork cuts that are not bellies, which would fall under HS 021019.

How is HS code 021012 structured?

HS code 021012 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 (12) specify the subheading. This code is standardized globally by the World Customs Organization.