HS Code for Lard

Lard is classified under HS code 1501.10. Chapter 15 covers animal, vegetable, or microbial fats and oils and their cleavage products. Heading 1501 specifically covers pig fat (including lard) and poultry fat. The subheading 1501.10 is reserved for lard, which is the rendered fat of pigs. The classification process distinguishes between unrendered pig fat (which is classified in Chapter 02 under heading 0209) and the fat that has been extracted through heating or solvent processes (lard). The HS code 1501.10 applies to both edible and industrial grades of lard, provided they have not been chemically modified or converted into lard stearin or lard oil. This classification is based on the biological origin of the fat and the specific processing method (rendering).

Products Included

• Rendered pig fat (Lard)
• Edible lard for cooking
• Industrial grade lard
• Refined lard
• Lard obtained by steaming or boiling pig adipose tissue

Common Misclassification

Lard is frequently confused with 0209.10, which covers pig fat that is fresh, chilled, frozen, salted, in brine, dried, or smoked, but notably *not* rendered. Once the fat is rendered, it must move to 1501.10. Another common misclassification is with 1503.00, which is specifically for lard stearin, lard oil, oleostearin, or tallow oil that has been separated from the lard. It is also important not to confuse lard with "imitation lard" or shortening, which are often vegetable-based and classified under 1517.90.

FAQ

What is the HS code for lard?

The HS code for rendered pig fat, commonly known as lard, is 1501.10.

Is bacon fat classified as lard?

If the bacon fat has been rendered (melted down and separated from the meat), it is classified as lard under 1501.10. If it is still attached to the meat, it follows the meat's classification.