HS Code Subheading

Meat; salted in brine, dried or smoked, of swine, n.e.c. in item no. 0210.1

0210.19 Subheading
Section I — live animals; animal products

About HS Code 021019

This HS code serves as a residual category for all other salted, in brine, dried, or smoked meat of swine, not specifically covered by 021011 (bone-in hams/shoulders) or 021012 (bellies). This includes a wide array of cured pork products, often boneless cuts, specialty sausages, or other processed pork items that have undergone a curing process. It's a diverse category reflecting the rich traditions of pork preservation worldwide. Importers are typically specialty food distributors, ethnic markets, and food manufacturers seeking unique ingredients, while exporters are countries with varied pork processing capabilities. Trade considerations include adherence to specific national food regulations, labeling of ingredients and curing methods, and ensuring product stability during transport. This code facilitates the trade of numerous regional and artisanal pork products, contributing to culinary diversity across borders.

Products Under This Code

Boneless cured pork loin, Smoked pork chops, Salted pork tenderloin, Cured pork neck (coppa), Dried pork sausage meat, Brined pork ribs, Smoked pork hocks

Real World Examples

Capicola (Coppa), Lomo Embuchado, Canadian Bacon, Smoked Pork Hock, Prosciutto Cotto (cooked ham, often cured), Speck Alto Adige

Common Misclassification

This code is a 'not elsewhere specified' category for cured swine meat, so it's crucial to distinguish it from specific bone-in hams/shoulders (021011) or bellies (021012). It also differs from fresh pork (0203) or prepared meats in Chapter 16 (e.g., sausages).

Products Classified Under 0210.19

Cured porkSmoked porkSalted pork

Related Codes

0210.11 Meat; salted, in brine, dried or smoked, of swine, hams, shoulders and cuts thereof, with bone in 0210.12 Meat; salted, in brine, dried or smoked, of swine, bellies (streaky) and cuts thereof 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

Italy, Spain, Germany, and France are prominent exporters of these diverse cured pork products, with global markets acting as importers, particularly within the EU and North America.

Frequently Asked Questions

What is HS code 021019?

HS code 021019 covers: Meat; salted in brine, dried or smoked, of swine, n.e.c. in item no. 0210.1. This HS code serves as a residual category for all other salted, in brine, dried, or smoked meat of swine, not specifically covered by 021011 (bone-in hams/shoulders) or 021012 (bellies). This includes a wide array of cured pork products, often boneless cuts, specialty sausages, or other processed pork items that have undergone a curing process. It's a diverse category reflecting the rich traditions of pork preservation worldwide. Importers are typically specialty food distributors, ethnic markets, and food manufacturers seeking unique ingredients, while exporters are countries with varied pork processing capabilities. Trade considerations include adherence to specific national food regulations, labeling of ingredients and curing methods, and ensuring product stability during transport. This code facilitates the trade of numerous regional and artisanal pork products, contributing to culinary diversity across borders.

What products fall under HS code 021019?

Boneless cured pork loin, Smoked pork chops, Salted pork tenderloin, Cured pork neck (coppa), Dried pork sausage meat, Brined pork ribs, Smoked pork hocks

What are common misclassifications for HS code 021019?

This code is a 'not elsewhere specified' category for cured swine meat, so it's crucial to distinguish it from specific bone-in hams/shoulders (021011) or bellies (021012). It also differs from fresh pork (0203) or prepared meats in Chapter 16 (e.g., sausages).

How is HS code 021019 structured?

HS code 021019 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 (19) specify the subheading. This code is standardized globally by the World Customs Organization.