Product classification

HS code for Cured pork: 0210.19

Meat, salted in brine, dried or smoked, of swine, n.e.c. in item no. 0210.1.

Classification of cured pork under HS 0210.19

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.

Covers
  • Salted pork loins
  • Smoked pork neck
  • Dried pork shoulder cuts (not including the whole shoulder)
  • Cured pork chops (raw)
  • Brined pork trimmings
Also under 0210.19
  • Capicola (Coppa)
  • Lomo Embuchado
  • Canadian Bacon
  • Smoked Pork Hock
  • Prosciutto Cotto (cooked ham, often cured)
  • Speck Alto Adige

Codes often confused with 0210.19

Common mistake. 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.

02.03Meat of swine; fresh, chilled or frozen02.10Meat and edible meat offal; salted, in brine, dried or smoked; edible flours and meals of meat or meat offal1602.49Meat preparations; of swine, meat or meat offal (including mixtures), prepared or preserved, n.e.c. in heading no. 160216.02Prepared or preserved meat, meat offal, blood or insects0210.11Meat; salted, in brine, dried or smoked, of swine, hams, shoulders and cuts thereof, with bone in0210.12Meat; salted, in brine, dried or smoked, of swine, bellies (streaky) and cuts thereof

Top exporters and importers of HS 021019 (the code used for cured pork), 2025

In 2025, the largest exporter of HS 021019 (the code used for cured pork) in UN Comtrade data was Italy, with 37% of world exports; the largest importer in UN Comtrade data was the United Kingdom, with 23% 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 021019, not only cured pork.

Top exporters 2025 · share of world exports

  1. 1 Italy $1.2B
  2. 2 Spain $752M
  3. 3 Netherlands $426M

World total: $3.2B Reported figures on UN Comtrade ↗

Top importers 2025 · share of world imports

  1. 1 United Kingdom $716M
  2. 2 France $431M
  3. 3 Germany $281M

World total: $3.1B 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

Brazil classifies cured pork under NCM 0210.19.00: HS 0210.19 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

What is the HS code for Cured pork?

The HS code for Cured pork is 021019 (Meat; salted in brine, dried or smoked, of swine, n.e.c. in item no. 0210.1). The HS code for cured pork (other than hams, shoulders, or bellies) is 0210.19.

How do I classify Cured pork for customs?

Cured pork is classified under HS code 021019 — Meat; salted in brine, dried or smoked, of swine, n.e.c. in item no. 0210.1. This is a 6-digit subheading level code.

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.

Which countries are the top exporters of cured pork (HS 021019)?

In 2025, the top exporters of HS 021019 (the code used for cured pork) in UN Comtrade data were Italy ($1.2B, 37% of world exports), Spain ($752M) and the Netherlands ($426M). World exports came to about $3.2B, 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 (HS 021019)?

In 2025, the top importers of HS 021019 (the code used for cured pork) in UN Comtrade data were the United Kingdom ($716M, 23% of world imports), France ($431M) and Germany ($281M). World imports came to about $3.1B, 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 the same in all countries?

The base HS code 021019 for Cured pork 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 in Brazil?

In Brazil, cured pork (HS 021019) is classified under NCM 0210.19.00.