HS Code for Canned pork

Canned pork products that do not consist of specific identifiable cuts like ham or shoulder are classified under HS code 1602.49. This classification falls under Chapter 16, which encompasses preparations of meat, fish, or crustaceans. Heading 1602 is designated for "Other prepared or preserved meat, meat offal or blood." The classification process involves analyzing the meat content and the preparation method. For a product to be classified here, it must contain more than 20% by weight of meat or meat offal. Canned pork often consists of chopped or minced meat that has been seasoned, cooked, and heat-sterilized within a can. Subheading 1602.49 serves as the residual category for swine (pork) preparations that are not specifically hams (1602.41) or shoulders (1602.42). This includes various luncheon meats and composite pork products where the specific anatomical cut is no longer distinguishable or is a mixture of various parts.

Products Included

• Canned pork luncheon meat
• Canned chopped pork with ham
• Pork sausages preserved in brine (if not in casings under 1601)
• Canned ground pork preparations

Common Misclassification

A common misclassification occurs with HS code 0203, which is for fresh, chilled, or frozen pork. Canned pork is a "preparation" and must be in Chapter 16. It is also often confused with 1602.41 (hams) or 1602.42 (shoulders). If the product is made from a mixture of cuts or does not meet the specific criteria for a whole ham or shoulder cut, 1602.49 is the correct residual code. Furthermore, if the product contains a significant amount of pastry or dough, it might be classified under 1905.

FAQ

What is the HS code for canned pork?

The HS code for general canned pork preparations is 1602.49.

Is canned bacon classified under this code?

Canned bacon is typically classified under 1602.41 if it is from the ham/leg or 1602.49 if it is from other parts, though some cured bacon remains in 0210 depending on the level of preparation.