HS Code for Salted pork

Salted pork is classified under HS code 0210.19, which pertains to meat of swine that has been salted, in brine, dried, or smoked, other than hams, shoulders, and cuts thereof with bone in. The classification is governed by the General Rules of Interpretation (GRI) 1, which dictates that classification is determined by the heading texts and Section or Chapter Notes. Chapter 2 of the Harmonized System covers meat and edible meat offal. Heading 0210 is specifically reserved for meat that has undergone preservation processes such as salting or smoking, which distinguishes it from fresh, chilled, or frozen meat found in heading 0203. For a product to remain in 0210.19, the salting must be the primary method of preservation, and the cut must not include the specific bone-in ham or shoulder portions defined in 0210.11. This code acts as a residual category for various salted pork cuts, including boneless loins, bellies (if not classified elsewhere), and other miscellaneous edible parts of the pig that have been cured. The process of salting involves treating the meat with salt (sodium chloride) to reduce moisture content and inhibit microbial growth, a traditional method of preservation that maintains the product's status as 'meat' rather than a 'prepared food' under Chapter 16.

Products Included

• Boneless salted pork loins
• Salt-cured pork belly (without bone)
• Pork trimmings preserved in brine
• Dried pork strips (non-ready-to-eat)
• Smoked boneless pork cuts

Common Misclassification

Salted pork is frequently misclassified under HS code 0203.19 or 0203.29. These codes are intended for fresh, chilled, or frozen pork. The distinction lies in the preservation state; if the pork is merely chilled for transport but not cured, it belongs in 0203. Another common error is using 1602.49, which covers prepared or preserved swine meat. If the pork has been cooked, seasoned with significant additives, or prepared as a ready-to-eat meal, it moves from Chapter 2 to Chapter 16.

FAQ

What is the HS code for salted pork?

The primary HS code for salted pork (other than bone-in hams or shoulders) is 0210.19.

Does salted pork include bacon?

While some bacon is classified here, specific types of bacon like 'streaky pork' or 'bellies' may fall under 0210.12 depending on the specific regional tariff schedule and the cut's characteristics.