Product classification
HS code for Smoked pork: 0210.19
Meat, salted in brine, dried or smoked, of swine, n.e.c. in item no. 0210.1.
Classification of smoked pork under HS 0210.19
Smoked pork is classified under HS code 0210.19, provided it does not consist of specific cuts like hams, shoulders, or bellies. Heading 0210 covers meat and edible meat offal that has been salted, in brine, dried, or smoked. This heading is distinct from heading 0203, which is reserved for fresh, chilled, or frozen pork. The primary criterion for classification in 0210 is that the meat has undergone a preservation process (salting, drying, or smoking) that is more than just a surface treatment. The smoking must be sufficient to ensure that the meat is no longer considered "fresh." Subheading 0210.19 acts as a residual category for "other" cuts of swine meat. While 0210.11 covers hams and shoulders and 0210.12 covers bellies (streaky pork), 0210.19 includes items such as smoked pork loins, smoked necks, and other cuts. It is important to note that if the pork has been further prepared—for example, by being fully cooked (other than during smoking), seasoned with a variety of spices, or made into sausages—it would be classified under Chapter 16. Specifically, sausages fall under 1601, and other prepared or preserved pork falls under 1602. The distinction between "smoked meat" of Chapter 2 and "prepared meat" of Chapter 16 often depends on the degree of cooking and the presence of other ingredients.
- Covers
- Smoked pork loin
- Smoked pork neck
- Smoked pork jowl
- Smoked pork ribs (if preserved by smoking)
- Smoked boneless pork cuts
- Also under 0210.19
- Capicola (Coppa)
- Lomo Embuchado
- Canadian Bacon
- Smoked Pork Hock
- Prosciutto Cotto (cooked ham, often cured)
- Speck Alto Adige
Codes often confused with 0210.19
Common mistake. Smoked pork is often misclassified under 0203.19 or 0203.29 if the customs broker does not account for the smoking process. It is also frequently confused with 1602.49 (other prepared or preserved pork). If the pork is fully cooked or contains significant non-meat ingredients, it belongs in 1602. Additionally, smoked bacon must be classified under 0210.12, not 0210.19.
Top exporters and importers of HS 021019 (the code used for smoked pork), 2025
In 2025, the largest exporter of HS 021019 (the code used for smoked pork) in UN Comtrade data was Italy, with 37% of world exports; the largest importer in UN Comtrade data was the United Kingdom, with 23% of world imports. Countries that did not report 2025 data are estimated from partner records, which can understate them.
Figures cover everything classified under HS 021019, not only smoked pork.
Top exporters 2025 · share of world exports
- 1 Italy $1.2B 37% of world exports
- 2 Spain $752M 23% of world exports
- 3 Netherlands $426M 13% of world exports
World total: $3.2B Reported figures on UN Comtrade ↗
Top importers 2025 · share of world imports
- 1 United Kingdom $716M 23% of world imports
- 2 France $431M 14% of world imports
- 3 Germany $281M 9.1% of world imports
World total: $3.1B Reported figures on UN Comtrade ↗
How these figures are built
109 countries reported 2025 trade to UN Comtrade in HS 2022, and their own totals are used. Countries that did not report are estimated from what other countries recorded trading with them. Those estimates miss trade with other non-reporting countries, so they can be low, and a non-reporting country can rank higher than shown or be missing from the list. World totals add both and leave out trade between two non-reporting countries. Figures are in current US dollars; reported imports are mostly valued CIF and exports FOB, and exports include re-exports. The UN Comtrade links show the underlying records; they can also list a few reporters left out here (regional groups and older HS editions).
Source: UN Comtrade (United Nations Statistics Division), 2025 annual data.
Brazil NCM code for smoked pork
Brazil classifies smoked pork under NCM 0210.19.00: HS 0210.19 with 00 added.
Source: Siscomex NCM table, updated Oct 2026. The Portuguese text on each NCM page is the official one.
Questions about smoked pork
What is the HS code for Smoked pork?
The HS code for Smoked pork is 021019 (Meat; salted in brine, dried or smoked, of swine, n.e.c. in item no. 0210.1). Smoked pork (other than hams, shoulders, or bellies) is classified under HS code 0210.19.
How do I classify Smoked pork for customs?
Smoked pork is classified under HS code 021019 — Meat; salted in brine, dried or smoked, of swine, n.e.c. in item no. 0210.1. This is a 6-digit subheading level code.
Is smoked bacon classified here?
No, smoked bacon (bellies and cuts thereof) is specifically classified under HS code 0210.12.
Which countries are the top exporters of smoked pork (HS 021019)?
In 2025, the top exporters of HS 021019 (the code used for smoked pork) in UN Comtrade data were Italy ($1.2B, 37% of world exports), Spain ($752M) and the Netherlands ($426M). World exports came to about $3.2B, adding countries' reported figures and partner-based estimates for those that did not report (UN Comtrade data). Countries that did not report 2025 data are estimated from partner records, which can understate them.
Which countries are the top importers of smoked pork (HS 021019)?
In 2025, the top importers of HS 021019 (the code used for smoked pork) in UN Comtrade data were the United Kingdom ($716M, 23% of world imports), France ($431M) and Germany ($281M). World imports came to about $3.1B, adding countries' reported figures and partner-based estimates for those that did not report (UN Comtrade data). Countries that did not report 2025 data are estimated from partner records, which can understate them.
Is the HS code for Smoked pork the same in all countries?
The base HS code 021019 for Smoked 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.
What is the NCM code for smoked pork in Brazil?
In Brazil, smoked pork (HS 021019) is classified under NCM 0210.19.00.