HS Code for Pork fat

Pork fat is classified under HS code 0209.10 because it consists of pig fat that is specifically free of lean meat and has not been rendered or otherwise extracted. This classification is part of Chapter 2, which covers meat and edible meat offal. The Harmonized System distinguishes between fat that is still attached to the carcass or meat (which is classified with the meat itself in headings 0203 or 0210) and fat that has been separated. For a product to fall under 0209.10, it must be in its natural state—whether fresh, chilled, frozen, salted, in brine, dried, or smoked—but it must not have undergone the rendering process (melting) which would change its chemical structure and move it to Chapter 15. This code is essential for customs to differentiate between raw animal products and processed fats or oils used in industrial or culinary applications.

Products Included

• Fresh pig fat without lean meat
• Chilled or frozen pork fat (unrendered)
• Salted pork fat or fat in brine
• Dried or smoked pig fat
• Back fat separated from the skin and muscle

Common Misclassification

Pork fat is frequently misclassified under HS code 1501.10 or 1501.20. The primary reason for this confusion is the state of the fat. HS code 1501 is reserved for lard and other pig fats that have been rendered or solvent-extracted. If the fat has been melted down to separate the oil from the tissue, it must be moved from Chapter 2 to Chapter 15. Additionally, if the fat contains any significant amount of lean meat (muscle tissue), it should be classified under 0203 (fresh/chilled/frozen pork) or 0210 (salted/dried/smoked pork).

FAQ

What is the HS code for pork fat?

The HS code for pork fat that is free of lean meat and not rendered is 0209.10.

Does this code include lard?

No, lard is rendered pig fat and is classified under heading 1501. HS code 0209.10 only covers unrendered fat.