HS Code for Salted pork shoulder
Salted pork shoulder is classified under HS code 0210.11. This specific classification is reserved for meat of swine, specifically hams, shoulders, and cuts thereof, with the bone in, which have been preserved through salting, brining, drying, or smoking. The inclusion of the bone is a critical technical requirement for this subheading. Under the Harmonized System's Chapter 2, heading 0210 distinguishes processed meats from the fresh or frozen varieties found in heading 0203. The classification follows GRI 1 and 6, ensuring that the product is identified first by its preservation state (salted) and then by its anatomical cut (shoulder) and physical state (bone-in). The salting process must be deep and pervasive enough to ensure preservation beyond the duration of a normal transport period. This code is essential for customs authorities to track specific pork commodities that are often subject to different duty rates or quotas compared to boneless cuts. The presence of the bone provides a structural definition that differentiates these premium cuts from miscellaneous trimmings or boneless processed meats.
Products Included
- Bone-in pork shoulder salted in brine
- Smoked pork shoulder with bone in
- Dried pork shoulder cuts (bone-in)
- Cured picnic shoulders (bone-in)
- Salt-preserved pork shoulder butts with bone
Common Misclassification
The most common misclassification occurs with HS code 0210.19, which is used for salted pork that is boneless or consists of other cuts. If the bone is removed during processing, the product must be moved to 0210.19. Additionally, fresh or frozen bone-in shoulders are often incorrectly placed here; they should be classified under 0203.12 (fresh/chilled) or 0203.22 (frozen). Importers must verify the preservation method and the presence of the bone to avoid these errors.
FAQ
What is the HS code for salted pork shoulder?
The HS code for salted, bone-in pork shoulder is 0210.11.
What if the salted shoulder is boneless?
If the pork shoulder has been deboned before salting or brining, it should be classified under HS code 0210.19 as 'other' salted swine meat.
Industry
Frequently Asked Questions
What is the HS code for Salted pork shoulder?
The HS code for Salted pork shoulder is 021011 (Meat; salted, in brine, dried or smoked, of swine, hams, shoulders and cuts thereof, with bone in).
How do I classify Salted pork shoulder for customs?
Salted pork shoulder is classified under HS code 021011 — Meat; salted, in brine, dried or smoked, of swine, hams, shoulders and cuts thereof, with bone in. This is a 6-digit subheading level code.
Is the HS code for Salted pork shoulder the same in all countries?
The base HS code 021011 for Salted pork shoulder is internationally standardized for the first 6 digits across 200+ countries. Individual countries may add additional digits for national tariff lines and specific classifications.