HS Code for Smoked bacon

Smoked bacon is classified under HS code 0210.12, which specifically identifies the bellies (streaky) and cuts thereof from swine that have been salted, in brine, dried, or smoked. Chapter 2 of the Harmonized System covers meat and edible meat offal, with heading 0210 focusing on meat that has been processed for preservation. The classification of bacon is highly specific because it depends on the anatomical cut of the pig. Streaky bacon, which comes from the belly, is explicitly mentioned in subheading 0210.12. The smoking process is a traditional method of curing and preserving pork, and the HS code structure accounts for this by grouping smoked meats separately from fresh or frozen cuts. To qualify for this code, the bacon must not be fully cooked or prepared into a ready-to-eat meal, as such processing would typically shift the classification to Chapter 16. The preservation must be the primary result of the smoking and salting process.

Products Included

• Smoked streaky bacon
• Smoked pork belly rashers
• Smoked pancetta (belly cut)
• Salted and smoked pork belly strips
• Cured smoked bacon slabs

Common Misclassification

A frequent error is classifying all bacon under 0210.12. However, if the bacon is made from the loin (back bacon), it should be classified under 0210.19. Furthermore, if the bacon is fully cooked and crispy (ready-to-eat), it may be classified under 1602.49 as other prepared or preserved meat of swine. Confusion also exists with 0203, which is for fresh or frozen pork that has not been smoked or cured.

FAQ

What is the HS code for smoked bacon?

The HS code for smoked bacon (from the belly) is 0210.12. Bacon from other cuts falls under 0210.19.

Is smoked ham classified under the same code?

No, smoked ham (hams and cuts thereof) is classified under HS code 0210.11, not 0210.12.