Product classification
HS code for Cured pork belly: 0210.12
Meat, salted, in brine, dried or smoked, of swine, bellies (streaky) and cuts thereof.
Classification of cured pork belly under HS 0210.12
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.
- Covers
- Pancetta (raw, cured)
- Smoked streaky bacon (raw)
- Salted pork belly strips
- Dried pork belly cuts
- Brined streaky pork
- Also under 0210.12
- Oscar Mayer Bacon
- Hormel Black Label Bacon
- Nueske's Applewood Smoked Bacon
- Guanciale (cured pork jowl, often confused but distinct)
- Pancetta Tesa
Codes often confused with 0210.12
Common mistake. 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.
Top exporters and importers of HS 021012 (the code used for cured pork belly), 2025
In 2025, the largest exporter of HS 021012 (the code used for cured pork belly) in UN Comtrade data was the United States, with 19% of world exports; the largest importer in UN Comtrade data was the United States, with 14% 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 021012, not only cured pork belly.
Top exporters 2025 · share of world exports
- 1 United States $164M 19% of world exports
- 2 Netherlands $163M 19% of world exports
- 3 Canada $112M 13% of world exports
World total: $844M Reported figures on UN Comtrade ↗
Top importers 2025 · share of world imports
- 1 United States $112M 14% of world imports
- 2 United Kingdom $79M 10% of world imports
- 3 Netherlands $71M 9.1% of world imports
World total: $780M 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 cured pork belly
Brazil classifies cured pork belly under NCM 0210.12.00: HS 0210.12 with 00 added.
Source: Siscomex NCM table, updated Oct 2026. The Portuguese text on each NCM page is the official one.
Questions about cured pork belly
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). The HS code for cured pork belly (streaky pork) is 0210.12.
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.
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.
Which countries are the top exporters of cured pork belly (HS 021012)?
In 2025, the top exporters of HS 021012 (the code used for cured pork belly) in UN Comtrade data were the United States ($164M, 19% of world exports), the Netherlands ($163M) and Canada ($112M). World exports came to about $844M, 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 cured pork belly (HS 021012)?
In 2025, the top importers of HS 021012 (the code used for cured pork belly) in UN Comtrade data were the United States ($112M, 14% of world imports), the United Kingdom ($79M) and the Netherlands ($71M). World imports came to about $780M, 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 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.
What is the NCM code for cured pork belly in Brazil?
In Brazil, cured pork belly (HS 021012) is classified under NCM 0210.12.00.