HS Code for Cured pork

The classification of cured pork under HS code 0210.19 is determined by the General Rules for the Interpretation (GRI) of the Harmonized System. Chapter 2 of the Nomenclature specifically addresses meat and edible meat offal. Within this chapter, heading 0210 is reserved for meat and edible meat offal that has undergone specific preservation processes, namely salting, brining, drying, or smoking. This heading is distinct from heading 0203, which covers fresh, chilled, or frozen pork. The sub-classification 0210.19 serves as a residual category for "other" cuts of swine meat. While 0210.11 covers hams and shoulders and 0210.12 covers bellies, 0210.19 captures all other parts of the pig that have been cured. This includes loins, necks, and miscellaneous cuts. The preservation process must be sufficient to ensure the meat is preserved beyond a fresh state, but it must not involve cooking or further preparation that would shift the classification to Chapter 16. The product must remain essentially raw meat that has been treated for longevity through traditional curing methods.

Products Included

• Salted pork loins
• Smoked pork neck
• Dried pork shoulder cuts (not including the whole shoulder)
• Cured pork chops (raw)
• Brined pork trimmings

Common Misclassification

A frequent error is classifying cured pork under 0203. This code is only for fresh, chilled, or frozen meat. Once the meat is salted or smoked for preservation, it must move to 0210. Another common mistake is using 1602.49. Heading 1602 is for "prepared or preserved" meat, which generally implies the meat has been cooked, finely homogenized, or contains significant additives beyond salt and smoke. If a pork loin is fully cooked and ready to eat, 1602 is correct; if it is merely smoked and requires cooking, 0210.19 is the appropriate choice. Additionally, specific cuts like hams (0210.11) and bellies (0210.12) must be excluded from 0210.19.

FAQ

What is the HS code for cured pork?

The HS code for cured pork (other than hams, shoulders, or bellies) is 0210.19.

What is the difference between 0210 and 1602?

Heading 0210 covers meat preserved by simple processes like salting or smoking while remaining raw. Heading 1602 covers meat that has been cooked, prepared as a meal, or otherwise further processed.