Product classification
HS code for Chilled pork carcass: 0203.11
Meat, of swine, carcasses and half-carcasses, fresh or chilled.
Classification of chilled pork carcass under HS 0203.11
Chilled pork carcasses and half-carcasses are classified under HS code 0203.11. This classification is found in Chapter 2 (Meat and edible meat offal) and heading 0203 (Meat of swine, fresh, chilled or frozen). According to the Explanatory Notes to the Harmonized System, a "carcass" represents the whole body of a slaughtered animal after bleeding, evisceration, and removal of the hair and trotters. A "half-carcass" is the product obtained by separating the whole carcass through the heart of each cervical, dorsal, lumbar, and sacral vertebra. The 0203.11 code is specific to these forms when they are in a fresh or chilled state. Chilling is a preservation method that lowers the internal temperature of the meat to just above freezing, which is essential for maintaining the quality and safety of the meat during transport from the abattoir to processing facilities or retail markets. This code is distinct from those for specific cuts, as it represents the primary stage of meat processing.
- Covers
- Whole chilled swine carcasses, dressed
- Fresh half-carcasses of domestic swine
- Chilled pork carcasses with or without the head
- Fresh swine carcasses with kidneys or pelvic fat attached
- Half-carcasses divided longitudinally
- Also under 0203.11
- Danish Crown fresh pork carcass
- Tyson Fresh Meats chilled pig
- JBS Swift fresh pork halves
Codes often confused with 0203.11
Common mistake. The most frequent misclassification is between 0203.11 (chilled) and 0203.21 (frozen). If the carcass has been frozen for long-term storage, it must be declared under 0203.21. Another error involves misclassifying a carcass that has been further divided into quarters or specific cuts; once the half-carcass is cut into smaller portions like hams or loins, it must be classified under 0203.12 or 0203.19. Additionally, live swine are classified in Chapter 1 (0103), and should not be confused with the meat products in Chapter 2.
Top exporters and importers of HS 020311 (the code used for chilled pork carcass), 2025
In 2025, the largest exporter of HS 020311 (the code used for chilled pork carcass) in UN Comtrade data was Belgium, with 33% of world exports; the largest importer in UN Comtrade data was Germany, with 26% of world imports. Countries that did not report 2025 data are estimated from partner records, which can understate them.
Figures cover everything classified under HS 020311, not only chilled pork carcass.
Top exporters 2025 · share of world exports
- 1 Belgium $822M 33% of world exports
- 2 Germany $432M 18% of world exports
- 3 Netherlands $260M 11% of world exports
World total: $2.5B Reported figures on UN Comtrade ↗
Top importers 2025 · share of world imports
- 1 Germany $673M 26% of world imports
- 2 Italy $418M 16% of world imports
- 3 Poland $368M 14% of world imports
World total: $2.6B Reported figures on UN Comtrade ↗
How these figures are built
109 countries reported 2025 trade to UN Comtrade in HS 2022, and their own totals are used. Countries that did not report are estimated from what other countries recorded trading with them. Those estimates miss trade with other non-reporting countries, so they can be low, and a non-reporting country can rank higher than shown or be missing from the list. World totals add both and leave out trade between two non-reporting countries. Figures are in current US dollars; reported imports are mostly valued CIF and exports FOB, and exports include re-exports. The UN Comtrade links show the underlying records; they can also list a few reporters left out here (regional groups and older HS editions).
Source: UN Comtrade (United Nations Statistics Division), 2025 annual data.
Brazil NCM code for chilled pork carcass
Brazil classifies chilled pork carcass under NCM 0203.11.00: HS 0203.11 with 00 added.
Source: Siscomex NCM table, updated Oct 2026. The Portuguese text on each NCM page is the official one.
Questions about chilled pork carcass
What is the HS code for Chilled pork carcass?
The HS code for Chilled pork carcass is 020311 (Meat; of swine, carcasses and half-carcasses, fresh or chilled). The HS code for a chilled pork carcass or half-carcass is 0203.11.
How do I classify Chilled pork carcass for customs?
Chilled pork carcass is classified under HS code 020311 — Meat; of swine, carcasses and half-carcasses, fresh or chilled. This is a 6-digit subheading level code.
Does 0203.11 include frozen carcasses?
No, frozen pork carcasses are classified under HS code 0203.21. The 0203.11 code is strictly for fresh or chilled meat.
Which countries are the top exporters of chilled pork carcass (HS 020311)?
In 2025, the top exporters of HS 020311 (the code used for chilled pork carcass) in UN Comtrade data were Belgium ($822M, 33% of world exports), Germany ($432M) and the Netherlands ($260M). World exports came to about $2.5B, adding countries' reported figures and partner-based estimates for those that did not report (UN Comtrade data). Countries that did not report 2025 data are estimated from partner records, which can understate them.
Which countries are the top importers of chilled pork carcass (HS 020311)?
In 2025, the top importers of HS 020311 (the code used for chilled pork carcass) in UN Comtrade data were Germany ($673M, 26% of world imports), Italy ($418M) and Poland ($368M). World imports came to about $2.6B, adding countries' reported figures and partner-based estimates for those that did not report (UN Comtrade data). Countries that did not report 2025 data are estimated from partner records, which can understate them.
Is the HS code for Chilled pork carcass the same in all countries?
The base HS code 020311 for Chilled pork carcass is internationally standardized for the first 6 digits across 200+ countries. Individual countries may add additional digits for national tariff lines and specific classifications.
What is the NCM code for chilled pork carcass in Brazil?
In Brazil, chilled pork carcass (HS 020311) is classified under NCM 0203.11.00.