Product classification
HS code for Fresh bone-in pork cuts: 0203.12
Meat, of swine, hams, shoulders and cuts thereof, with bone in, fresh or chilled.
Classification of fresh bone-in pork cuts under HS 0203.12
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.
- Covers
- 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)
- Also under 0203.12
- Spanish bone-in Serrano ham (uncured)
- Italian Prosciutto di Parma (uncured)
- US fresh bone-in pork shoulder
- Danish Crown fresh bone-in ham
Codes often confused with 0203.12
Common mistake. 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.
Top exporters and importers of HS 020312 (the code used for fresh bone-in pork cuts), 2025
In 2025, the largest exporter of HS 020312 (the code used for fresh bone-in pork cuts) in UN Comtrade data was the United States, with 35% of world exports; the largest importer in UN Comtrade data was Mexico, with 46% 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 020312, not only fresh bone-in pork cuts.
Top exporters 2025 · share of world exports
- 1 United States $1.9B 35% of world exports
- 2 Denmark $757M 14% of world exports
- 3 Netherlands $743M 14% of world exports
World total: $5.3B Reported figures on UN Comtrade ↗
Top importers 2025 · share of world imports
- 1 Mexico $2.8B 46% of world imports
- 2 Italy $1.5B 24% of world imports
- 3 Poland $467M 7.6% of world imports
World total: $6.2B 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 fresh bone-in pork cuts
Brazil classifies fresh bone-in pork cuts under NCM 0203.12.00: HS 0203.12 with 00 added.
Source: Siscomex NCM table, updated Oct 2026. The Portuguese text on each NCM page is the official one.
Questions about fresh bone-in pork cuts
What is the HS code for Fresh bone-in pork cuts?
The HS code for Fresh bone-in pork cuts is 020312 (Meat; of swine, hams, shoulders and cuts thereof, with bone in, fresh or chilled).
How do I classify Fresh bone-in pork cuts for customs?
Fresh bone-in pork cuts is classified under HS code 020312 — Meat; of swine, hams, shoulders and cuts thereof, with bone in, fresh or chilled. This is a 6-digit subheading level code.
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.
Which countries are the top exporters of fresh bone-in pork cuts (HS 020312)?
In 2025, the top exporters of HS 020312 (the code used for fresh bone-in pork cuts) in UN Comtrade data were the United States ($1.9B, 35% of world exports), Denmark ($757M) and the Netherlands ($743M). World exports came to about $5.3B, 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 fresh bone-in pork cuts (HS 020312)?
In 2025, the top importers of HS 020312 (the code used for fresh bone-in pork cuts) in UN Comtrade data were Mexico ($2.8B, 46% of world imports), Italy ($1.5B) and Poland ($467M). World imports came to about $6.2B, 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.
Is the HS code for Fresh bone-in pork cuts the same in all countries?
The base HS code 020312 for Fresh bone-in pork cuts 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 fresh bone-in pork cuts in Brazil?
In Brazil, fresh bone-in pork cuts (HS 020312) is classified under NCM 0203.12.00.