HS Code for Prepared pork
Classification of prepared pork under HS code 1602.49 is determined by Chapter 16 of the Harmonized System, which covers preparations of meat, fish, crustaceans, molluscs, or other aquatic invertebrates. Heading 1602 specifically addresses "Other prepared or preserved meat, meat offal or blood." Within this heading, the 1602.4x series is dedicated to products made from swine (pork). Subheading 1602.49 is a residual category for pork preparations that do not consist of hams, shoulders, or loins (which are classified under 1602.41 and 1602.42). To be classified here, the product must contain more than 20% by weight of meat or meat offal. The preparation methods include boiling, steaming, grilling, frying, or otherwise cooking the meat. It also includes meat that has been prepared into pastes or finely homogenized preparations, provided they are not sausages (heading 1601). The classification also considers the specific part of the swine used; if the preparation is a mixture of various parts or includes offal not specifically mentioned in the preceding subheadings, 1602.49 is the correct designation.
Products Included
- Canned pork luncheon meat
- Prepared pork belly (cooked or preserved)
- Pork meat pastes and spreads
- Mixed pork preparations containing offal
- Pre-cooked pork ribs in sauce (not frozen)
Common Misclassification
Prepared pork is often misclassified under 0203, which is only for fresh, chilled, or frozen pork meat that has not been cooked or prepared. Another common error is using 1601.00 for pork pastes; however, 1601.00 is strictly for sausages and similar products. If the preparation consists specifically of ham or shoulder, it must be moved to 1602.41 or 1602.42 respectively. Misidentifying the cut of meat or the percentage of meat content can lead to incorrect tariff applications under these subheadings.
FAQ
What is the HS code for prepared pork?
The HS code for other prepared or preserved pork (excluding ham, loin, and shoulder) is 1602.49.
Does this code include pork sausages?
No, all sausages and similar products made from meat, offal, or blood are classified under HS code 1601.00.
Industry
Frequently Asked Questions
What is the HS code for Prepared pork?
The HS code for Prepared pork is 160249 (Meat preparations; of swine, meat or meat offal (including mixtures), prepared or preserved, n.e.c. in heading no. 1602).
How do I classify Prepared pork for customs?
Prepared pork is classified under HS code 160249 — Meat preparations; of swine, meat or meat offal (including mixtures), prepared or preserved, n.e.c. in heading no. 1602. This is a 6-digit subheading level code.
Is the HS code for Prepared pork the same in all countries?
The base HS code 160249 for Prepared pork is internationally standardized for the first 6 digits across 200+ countries. Individual countries may add additional digits for national tariff lines and specific classifications.