HS Code for Cured pork belly
HS code 0210.12 is the specific international designation for cured pork bellies, often referred to in trade as streaky pork or cuts thereof. Classification under this code is dictated by the physical cut of the meat and the method of preservation. To qualify for 0210.12, the product must originate from the belly of the swine and must have been subjected to salting, brining, drying, or smoking. This code is essential for distinguishing raw cured products like pancetta or traditional smoked bacon from fresh pork belly (0203.29) or fully prepared meat products found in Chapter 16. The Harmonized System distinguishes these items based on the level of processing. If the pork belly is merely salted or smoked to preserve it but remains raw, it stays within Chapter 2. However, if the product is heat-treated to the point of being "prepared" or "cooked," it would be excluded from this heading. The accuracy of this classification is vital for applying the correct sanitary and phytosanitary (SPS) measures during customs clearance.
Products Included
- Pancetta (raw, cured)
- Smoked streaky bacon (raw)
- Salted pork belly strips
- Dried pork belly cuts
- Brined streaky pork
Common Misclassification
The most common confusion occurs between 0210.12 and 0203.29 (frozen pork belly). If the belly is frozen but not cured, it belongs in 0203. If it is both cured and frozen, 0210.12 takes precedence because the curing process is a more specific state of preservation. Another error involves 1602.49, which covers prepared pork. Many importers mistakenly classify pre-sliced, fully cooked bacon under 0210.12, but because it is cooked, it must be classified under Chapter 16. Finally, 0210.19 is often used as a catch-all, but 0210.12 is the specific code for the belly cut and must be used preferentially over the residual "other" category.
FAQ
What is the HS code for cured pork belly?
The HS code for cured pork belly (streaky pork) is 0210.12.
Does this code include cooked bacon?
No, cooked bacon is classified under HS code 1602.49 as prepared or preserved meat. 0210.12 is for raw, cured belly.
Industry
Frequently Asked Questions
What is the HS code for Cured pork belly?
The HS code for Cured pork belly is 021012 (Meat; salted, in brine, dried or smoked, of swine, bellies (streaky) and cuts thereof).
How do I classify Cured pork belly for customs?
Cured pork belly is classified under HS code 021012 — Meat; salted, in brine, dried or smoked, of swine, bellies (streaky) and cuts thereof. This is a 6-digit subheading level code.
Is the HS code for Cured pork belly the same in all countries?
The base HS code 021012 for Cured pork belly is internationally standardized for the first 6 digits across 200+ countries. Individual countries may add additional digits for national tariff lines and specific classifications.