HS Code for Salted bacon

The classification of salted bacon is governed by the Harmonized System under code 0210.12. This code is situated within Chapter 2, which covers meat and edible meat offal. Specifically, heading 0210 is reserved for meat that has undergone preservation processes such as salting, brining, drying, or smoking. According to the General Rules of Interpretation (GRI) 1, classification is determined by the terms of the headings and any relative section or chapter notes. For bacon to fall under this specific subheading, it must be derived from the bellies (streaky) of swine and their cuts. The preservation process is the defining characteristic; the meat must be sufficiently salted or brined to ensure preservation for a period significantly longer than that of fresh meat. This code is essential for international trade, ensuring that cured pork products are distinguished from fresh or frozen counterparts for duty and regulatory purposes.

Products Included

• Salted streaky bacon slabs
• Brined pork belly cuts
• Salt-cured bacon strips
• Smoked and salted streaky bacon
• Dehydrated salted bacon pieces

Common Misclassification

A frequent error in classifying salted bacon involves confusing it with fresh or chilled pork belly under HS code 0203.19. The distinction lies in the preservation state; 0203 is for meat that has not undergone the curing process. Another common misclassification occurs with HS code 1602.41 or 1602.49, which covers prepared or preserved meat. If the bacon has been fully cooked, canned, or otherwise prepared beyond simple curing, it moves from Chapter 2 to Chapter 16. Importers often mistake smoked bacon for a prepared product, but Chapter 2 specifically includes smoked meats under heading 0210, provided they are not cooked.

FAQ

What is the HS code for salted bacon?

The primary HS code for salted bacon, specifically streaky bacon and cuts thereof from swine, is 0210.12. This code covers products that are salted, in brine, dried, or smoked.

Is smoked bacon classified differently than salted bacon?

No, under the Harmonized System, heading 0210 includes meat that is salted, in brine, dried, or smoked. Therefore, bacon that is both salted and smoked remains under 0210.12, provided it has not been cooked or further prepared.