Chapter 0210 — Customs Tariff Headings
Subheadings
Products classified under Tariff item 02.10
Bone-In Black Forest Ham
A bone-in ham from swine, cured with salt, nitrite, and spices, then cold-smoked to develop its characteristic dark rind and smoky flavour. This product is preserved through salting and smoking, which places it in tariff item 0210.11.00 for hams and cuts thereof, with bone in.
0210.11.00Bone-In Black Forest Smoked Ham
A German-style bone-in ham from swine, smoked over beechwood after brining. It is a ham with the bone in, processed by salting and smoking, which places it under tariff item 0210.11.00 as a smoked ham cut of swine.
0210.11.00Bone-In Country Ham
A whole bone-in ham from the pork shoulder, dry-cured with salt and aged before smoking, resulting in a concentrated, savoury flavour. The dry-curing and smoking processes preserve the meat, qualifying it for tariff item 0210.11.00 as a ham or cut thereof with bone in.
0210.11.00Bone-In Country Ham Shoulder Picnic
A bone-in picnic shoulder cut from the upper foreleg of pork, dry-cured with salt and aged. This is a shoulder cut with the bone in, processed by salting and drying, which falls under tariff item 0210.11.00 for shoulders and cuts thereof of swine.
0210.11.00Bone-In Cured Ham Rump Portion
A bone-in rump end of a ham that has been cured and smoked. As a cut of a bone-in ham, it is classified under tariff item 0210.11.00, which covers hams, shoulders, and cuts thereof with bone in, processed by salting, brining, drying, or smoking.
0210.11.00Bone-In Cured Pork Hindquarter
A whole bone-in rear leg of swine, cured and ready for smoking, with the bone intact. The curing process preserves the meat, making it classifiable under tariff item 0210.11.00 for hams and cuts thereof with bone in.
0210.11.00Bone-In Gammon Ham
A British-style bone-in cured ham leg, brined and smoked, with the bone left in for flavour and presentation. The brining and smoking preserve the meat, placing it under tariff item 0210.11.00 for hams and cuts thereof with bone in.
0210.11.00Bone-In Holiday Spiral-Sliced Ham
A pre-sliced bone-in ham that is glazed and smoked for holiday use, retaining the bone. The primary product is a bone-in smoked ham, so it falls under tariff item 0210.11.00, which covers hams and cuts thereof with bone in, processed by smoking.
0210.11.00Bone-In Picnic Ham Cut
A bone-in cut from the pork shoulder, marketed as a picnic ham, which has been brine-injected and smoked for flavour and preservation. This product is a cut of swine shoulder with bone in, preserved through brining and smoking, qualifying for tariff item 0210.11.00.
0210.11.00Bone-In Pork Shoulder Picnic Cut Salted
A bone-in pork shoulder picnic cut that has been salted for preservation, typically used for slow cooking or smoking. The salting preserves the meat, and the bone is left in, qualifying it for tariff item 0210.11.00 as a shoulder cut with bone in.
0210.11.00Bone-In Salted Ham Half
A bone-in half ham that is heavily salted for preservation without drying. This product is a ham with the bone in, processed by salting, which falls under tariff item 0210.11.00 for hams and cuts thereof of swine.
0210.11.00Bone-In Smithfield Hickory Smoked Ham
A whole bone-in ham from the hind leg of a pig, cured and smoked with hickory wood. This product is a ham with the bone in, processed by salting, drying, and smoking, which falls under tariff item 0210.11.00.
0210.11.00Bone-In Smoked Pork Shoulder Butt
A bone-in pork shoulder butt that has been roasted and smoked, a popular barbecue cut. This is a shoulder cut with the bone in, processed by smoking, which falls under tariff item 0210.11.00 for shoulders and cuts thereof of swine.
0210.11.00Bone-In Virginia Cured Ham Quarter
A bone-in quarter cut from a Virginia-style cured ham, salt-brined and hickory-smoked. This product is a cut of a bone-in ham, processed by brining and smoking, which falls under tariff item 0210.11.00.
0210.11.00Bone-In Virginia Ham
A traditional bone-in cured and smoked ham from swine, aged for a distinctive flavour, with the bone intact. The curing and smoking processes preserve the meat, making it classifiable under tariff item 0210.11.00 for hams and cuts thereof with bone in.
0210.11.00Bone-In Westphalian Ham
A German-style bone-in ham, dry-salted and beechwood-smoked, with a protected designation of origin. The dry-salting and smoking preserve the meat, qualifying it for tariff item 0210.11.00 as a ham with bone in.
0210.11.00Bone-In Westphalian Smoked Ham
A German bone-in ham smoked over juniper wood after salting. This product is a ham with the bone in, processed by salting and smoking, which falls under tariff item 0210.11.00.
0210.11.00Brined Bone-In Pork Neck Shoulder Portion
A bone-in pork neck shoulder portion preserved in brine, a cut from the shoulder/neck area of swine. It is classified under tariff item 0210.11.00 as a shoulder cut of swine meat, salted or in brine, with bone in.
0210.11.00Brined Bone-In Pork Shoulder Blade Boston Roast
A bone-in pork shoulder blade Boston roast preserved in brine, a popular cut for pulled pork. It is classified under tariff item 0210.11.00 as a shoulder cut of swine meat, salted or in brine, with bone in.
0210.11.00Brined Pork Shoulder Blade Chop Bone-In
Individual bone-in blade chops from pork shoulder, brined for tenderness and preservation. They are classified under tariff item 0210.11.00 as cuts of swine shoulders, salted or in brine, with bone in.
0210.11.00Brined Pork Shoulder Bone-In Slices
Sliced bone-in pork shoulder, brined for preservation. It is classified under tariff item 0210.11.00 as shoulder cuts of swine meat, salted or in brine, with bone in.
0210.11.00Chinese Bone-In Smoked Ham
A Chinese-style bone-in ham, soy-brined and smoked, with the bone left in for traditional preparation. The brining and smoking preserve the meat, placing it under tariff item 0210.11.00 for hams and cuts thereof with bone in.
0210.11.00Dried Pork Shoulder Blade Bone-In
Dried bone-in pork shoulder blade, suitable for jerky-style products. It is classified under tariff item 0210.11.00 as a dried shoulder cut of swine meat, with bone in.
0210.11.00Dried Salted Bone-In Pork Shoulder End Cut
Pork shoulder end cut with bone in, dried and salted for long-term storage, similar to traditional charcuterie. It is classified under tariff item 0210.11.00 as a preserved shoulder cut of swine meat, with bone in.
0210.11.00Dry-Cured Bone-In Ham Shank Portion
A bone-in lower leg portion of a ham, heavily salted and dried. This is a cut of a bone-in ham, processed by salting and drying, which falls under tariff item 0210.11.00.
0210.11.00Glazed Bone-In Holiday Ham
A pre-glazed bone-in smoked ham from a cured pork hindquarter, ready for baking, with a sugar and spice glaze. The ham is cured and smoked, with the glaze added after curing, and the bone remains in, qualifying it for tariff item 0210.11.00.
0210.11.00Iberico Bone-In Ham
A premium Spanish bone-in ham from acorn-fed Iberian pigs, dry-aged for an extended period. The dry-aging process preserves the meat, and the bone is left in, qualifying it for tariff item 0210.11.00 as a ham with bone in.
0210.11.00Iberico Bone-In Jamon Serrano Ham
A traditional Spanish bone-in ham from Iberian pigs, salt-cured and air-dried for 12-24 months. This product is a ham with the bone in, processed by salting and drying, which falls under tariff item 0210.11.00.
0210.11.00Jambon Bone-In French Ham
A French bone-in dry-cured ham, similar to Bayonne style, salted and lightly smoked for preservation. The dry-curing and light smoking preserve the meat, placing it under tariff item 0210.11.00 for hams and cuts thereof with bone in.
0210.11.00Preserved Bone-In Pork Collar Shoulder
Bone-in pork collar from the shoulder, salted or brined for preservation. It is classified under tariff item 0210.11.00 as a shoulder cut of swine meat, salted or in brine, with bone in.
0210.11.00Prosciutto di Parma Bone-In Ham
An authentic Italian DOP bone-in prosciutto, dry-salted and aged up to 36 months without smoking. This product is a ham with the bone in, processed by salting and drying, which falls under tariff item 0210.11.00.
0210.11.00Rustic Bone-In Smoked Shoulder Cut
An irregular bone-in shoulder cut that has been smoked artisanally. This product is a shoulder cut with the bone in, processed by smoking, which falls under tariff item 0210.11.00.
0210.11.00Salt-Cured Bone-In Pork Shoulder Roast
Salt-cured whole bone-in pork shoulder roast, preserved for extended shelf life. It is classified under tariff item 0210.11.00 as a salted shoulder cut of swine meat, with bone in.
0210.11.00Salted Bone-In Pork Picnic Ham Shoulder
Bone-in picnic ham derived from the pork shoulder, heavily salted for curing. It is classified under tariff item 0210.11.00 as a salted shoulder cut of swine meat, with bone in.
0210.11.00Salted Pork Butt Shoulder Whole Bone-In
Whole bone-in pork butt shoulder preserved in salt brine, ideal for barbecue or stewing. It is classified under tariff item 0210.11.00 as a salted shoulder cut of swine meat, with bone in, distinguished from fresh cuts by preservation.
0210.11.00Serrano Bone-In Ham
A Spanish dry-cured bone-in pork ham from white pig breeds, salted and air-dried for 12-18 months. The salting and air-drying preserve the meat, and the bone is left in, qualifying it for tariff item 0210.11.00.
0210.11.00Smithfield Bone-In Smoked Ham
A premium bone-in smoked ham processed in the US style, hickory-smoked after salt brining for a rich flavour. The salt brining and smoking preserve the meat, and the bone is left in, qualifying it for tariff item 0210.11.00.
0210.11.00Smoked Bone-In Pork Picnic Ham
A fully intact bone-in picnic ham smoked for preservation and flavor. This product is a shoulder cut with the bone in, processed by smoking, which falls under tariff item 0210.11.00.
0210.11.00Traditional Bone-In Gammon Ham
A British-style bone-in gammon ham that is brined and boiled-smoked. This product is a ham with the bone in, processed by brining and smoking, which falls under tariff item 0210.11.00.
0210.11.00Tyrolean Bone-In Smoked Ham
An Austrian speck-style bone-in ham, heavily smoked after salting for a distinct smoky flavour. The salting and heavy smoking preserve the meat, placing it under tariff item 0210.11.00 for hams and cuts thereof with bone in.
0210.12.00Brined Pork Belly Riblets
Brined pork belly riblets are small cuts from the pork belly that are preserved in brine for use in BBQ. They are classified under 0210.12.00 because brining is a form of preservation covered by heading 02.10, and they are cuts of swine belly.
0210.12.00Brined Streaky Pork Belly
Whole streaky pork bellies preserved in a heavy brine solution, intended for bacon production. The brining process qualifies them under tariff item 0210.12.00 as bellies of swine in brine, distinct from fresh or frozen bellies.
0210.12.00Brine-Packed Pork Belly Strips
Pre-cut strips of streaky pork belly packed in brine, ready for retail sale. These cuts are preserved through brining and fall under tariff item 0210.12.00 as cuts of bellies in brine from swine.
0210.12.00Bulk Slab Bacon
Whole pork belly slabs cured and smoked, sold in bulk for slicing by processors and delis. These slabs are classified under tariff item 0210.12.00 as bacon bellies and cuts thereof in preserved form.
0210.12.00Canadian Back Bacon Slices
Smoked pork belly cuts prepared in peameal style, known as Canadian bacon. While typically from the loin, belly cuts qualify under tariff item 0210.12.00 when salted and smoked.
0210.12.00Corned Pork Belly Cuts
Cuts from streaky pork bellies that are corned, meaning heavily salted and spiced, sold in portions for charcuterie. The salting process places them under tariff item 0210.12.00 as cuts thereof of bellies in brine or salted.
0210.12.00Cured Pork Belly Slabs
Thick slabs of pork belly cured with salt and spices, then brined for preservation, ready for slicing into bacon. These slabs are classified under tariff item 0210.12.00 as streaky bellies of swine that are salted or in brine.
0210.12.00Cured Streaky Bacon Bellies
Cured streaky bacon bellies are whole pork bellies that have been salt-cured for bacon production but not yet sliced. They are classified under 0210.12.00 because they are salted cuts of swine belly, preserved for later use.
0210.12.00Danish-Style Salted Pork Belly
Pork bellies cured Danish-style with salt and sugar, skin-on, for specialty markets. The salting and sugaring preserve the bellies, placing them under tariff item 0210.12.00 as salted streaky bellies of swine.
0210.12.00Dried Pork Belly Strips
Dried pork belly strips are thin strips of streaky pork belly that are dehydrated for extended shelf life, commonly used in Asian cuisine. They are classified under 0210.12.00 because drying is a preservation method covered by heading 02.10, and they are cuts of swine belly.
0210.12.00Dried Salted Pork Belly Trimmings
Dried salted pork belly trimmings are trimmings from pork bellies that are dried and salted for rendering or cooking. They are classified under 0210.12.00 because they are salted and dried cuts of swine belly, preserved for further use.
0210.12.00Dry-Cured Streaky Bacon Bellies
Pork bellies dry-salted with a cure mix including nitrates, then air-dried slightly for flavor. These are classified under tariff item 0210.12.00 as salted streaky bellies of swine, not further processed into finished bacon.
0210.12.00Lightly Smoked Pork Jowl
Lightly smoked pork jowl is a cut from the pork jowl, which is adjacent to the belly, and is lightly smoked for preservation. It is classified under 0210.12.00 because it is a smoked cut of swine, treated as a belly cut under this tariff item.
0210.12.00Organic Hickory Smoked Bacon
Pork bellies from organic swine, hickory smoked after curing, qualifying as bacon under tariff item 0210.12.00. The product meets organic standards while fitting salted and smoked meat criteria.
0210.12.00Pickled Pork Belly Slices
Pickled pork belly slices are pre-sliced streaky pork belly preserved in a pickling brine. They are classified under 0210.12.00 because pickling in brine is a preservation method covered by heading 02.10, and they are cuts of swine belly.
0210.12.00Pre-Cooked Maple Bacon Strips
Pork belly bacon cured, smoked, then lightly cooked and glazed with maple, still primarily a salted and smoked product. This falls under tariff item 0210.12.00 as bacon from bellies before extensive cooking.
0210.12.00Salt-Cured Pork Cheek Bacon
Salt-cured pork cheek bacon is made from pork cheeks, which are from the streaky belly area, and salt-cured in a guanciale-style process. It is classified under 0210.12.00 because it is a salted cut of swine belly, preserved for consumption.
0210.12.00Salt-Cured Pork Flanken Belly
Thinly sliced streaky pork bellies cut across the grain and salt-cured for BBQ use. These cuts are preserved through salting and fall under tariff item 0210.12.00 as cuts thereof of salted bellies of swine.
0210.12.00Salted Pork Belly for Bacon
Pork bellies heavily salted and vacuum-packed, destined for bacon slicing and cooking. The heavy salting preserves the bellies, classifying them under tariff item 0210.12.00 as salted streaky bellies of swine.
0210.12.00Salted Pork Belly Slabs
Salted pork belly slabs are thick slabs of pork belly cured with salt, used for bacon production or slow cooking. They are classified under 0210.12.00 because they are salted cuts of swine belly, preserved for later use.