HS Code for Fresh pork

HS code 0203.19 is a residual category for fresh or chilled meat of swine that does not meet the specific definitions of carcasses, half-carcasses, hams, shoulders, or their respective cuts with bone in. Chapter 2, heading 0203, covers meat of swine, fresh, chilled, or frozen. Subheading 0203.19 includes various cuts such as loins, bellies (pork sides), and boneless cuts, provided they are fresh or chilled. The classification depends on the specific cut and the preservation method. Chilling involves lowering the temperature to just above freezing to extend shelf life while maintaining the characteristics of fresh meat. This code is often used for high-value retail cuts and industrial meat blocks intended for further processing. The classification requires precise documentation of the cut and the state of preservation to ensure correct duty application and compliance with sanitary standards. It excludes meat that has been seasoned, cooked, or otherwise prepared, which would fall under Chapter 16.

Products Included

• Fresh pork loins, boneless or bone-in
• Chilled pork belly (pork sides)
• Fresh pork tenderloin
• Boneless pork leg or shoulder cuts

Common Misclassification

This code is often confused with 0203.11 (carcasses) or 0203.12 (hams and shoulders with bone in). If the pork is frozen, it must be classified under 0203.29. Additionally, if the pork has been salted, in brine, dried, or smoked, it moves to heading 0210. Edible offal such as liver or heart is classified under 0206 rather than 0203.

FAQ

What is the HS code for Fresh pork?

Fresh or chilled pork cuts not elsewhere specified (like loins or bellies) are classified under HS code 0203.19.

Is bacon classified under this HS code?

No, bacon is typically cured or smoked and is classified under heading 0210, not 0203.19.