HS Code for Fresh bone-in pork cuts

The classification of fresh bone-in pork cuts, specifically hams and shoulders, falls under HS code 0203.12. This code is situated within Chapter 2 (Meat) and heading 0203 (Meat of swine). The subheading 0203.12 is precise, covering only hams, shoulders, and cuts thereof that retain the bone and are in a fresh or chilled state. This excludes boneless cuts and meat that has been frozen. The "bone-in" requirement is a significant technical distinction in customs valuation and regulation, as it affects the processing level and weight of the product. Additionally, these cuts must not be processed beyond chilling; if they are salted, dried, or smoked, they move to heading 0210. The term "hams" refers to the hindquarters, while "shoulders" refers to the forequarters. Accurate classification requires the exporter to specify the anatomical part of the swine and confirm that the bone remains intact within the cut.

Products Included

• Fresh pork hams with bone in
• Chilled pork shoulders with bone in
• Bone-in cuts of pork ham
• Fresh picnic shoulders (bone-in)
• Chilled hindquarters (bone-in)

Common Misclassification

A frequent error is classifying these cuts under 0203.11, which is for whole or half-carcasses. Another common mistake is using 0203.19, which is a residual category for "other" fresh pork cuts; however, hams and shoulders have their own specific code in 0203.12. If the pork is frozen, it must be classified under 0203.22. Additionally, processed hams (like prosciutto) fall under 0210.11.

FAQ

What is the HS code for fresh bone-in pork hams?

The HS code for fresh or chilled bone-in hams and shoulders of swine is 0203.12.

What if the bone is removed from the pork shoulder?

If the bone is removed, the product can no longer be classified under 0203.12 and would typically move to 0203.19.