Hams, shoulders and cuts thereof, with bone in
Meat of swine, fresh, chilled or frozen. > Fresh or chilled: > Hams, shoulders and cuts thereof, with bone in > Hams, shoulders and cuts thereof, with bone in
Duty Rate (from China)
Products classified under Tariff item 0203.12.00
Bone-In Chilled Pork Shoulder Butt Processed
A chilled pork shoulder butt with the bone in, lightly smoked or salted but not frozen. It remains a fresh or chilled cut of swine, and the light processing does not transform it into a preserved product, so it falls under tariff item 0203.12.00 for hams, shoulders and cuts thereof, with bone in.
Bone-In Fresh Pork Ham Processed
A fresh, bone-in pork ham that has been cured or smoked but remains non-frozen. The curing or smoking is light enough that the product is still considered fresh or chilled, not preserved, so it fits under tariff item 0203.12.00 for hams with bone in.
Brined Bone-In Fresh Pork Ham Cut
A bone-in fresh pork ham cut that has been brined for processing and kept chilled. Brining is a common processing method that does not preserve the meat, so the product remains fresh or chilled and falls under tariff item 0203.12.00 for hams with bone in.
Chilled Bone-In Pork Ham Shank Portion Processed
A chilled bone-in ham shank portion that has been lightly processed, such as trimmed or lightly cured. The shank is a recognized cut of the ham, and the light processing keeps it fresh or chilled, so it falls under tariff item 0203.12.00 for hams and cuts thereof with bone in.
Cured Bone-In Picnic Shoulder Processed
A bone-in picnic shoulder cut that has been lightly cured and chilled. The picnic shoulder is derived from the shoulder, and the light curing does not preserve the meat, so it remains fresh or chilled and falls under tariff item 0203.12.00 for shoulders and cuts thereof with bone in.
Dry Rubbed Bone-In Pork Shoulder Processed
A fresh bone-in pork shoulder that has been dry rubbed and chilled. The dry rub is a light processing method that does not preserve the meat, so the product remains fresh or chilled and falls under tariff item 0203.12.00 for shoulders and cuts thereof with bone in.
Fresh Picnic Ham with Bone Processed
A fresh picnic ham cut from the pork shoulder, bone-in and lightly processed, such as brined. Picnic hams are recognized cuts of the shoulder, and the light processing keeps the product fresh or chilled, so it falls under tariff item 0203.12.00 for hams, shoulders and cuts thereof with bone in.
Fresh Processed Bone-In Pork Hind Leg Ham
A fresh bone-in hind leg ham that has been processed via tumbling or injecting. This processing method does not preserve the meat, so the product remains fresh or chilled and falls under tariff item 0203.12.00 for hams with bone in.
Injected Brine Bone-In Ham Processed Chilled
A chilled bone-in ham that has been injected with brine for processing. The injection is a common enhancement method that does not preserve the meat, so the product remains fresh or chilled and falls under tariff item 0203.12.00 for hams with bone in.
Lightly Cured Bone-In Fresh Pork Ham
A lightly cured bone-in fresh pork ham that is chilled. The light cure is a processing method that does not fully preserve the meat, so the product remains fresh or chilled and falls under tariff item 0203.12.00 for hams with bone in.
Lightly Smoked Bone-In Pork Shoulder Processed Fresh
A fresh bone-in pork shoulder that has been lightly smoked for processing. The light smoking does not fully preserve the meat, so the product remains fresh or chilled and falls under tariff item 0203.12.00 for shoulders and cuts thereof with bone in.
Processed Bone-In Pork Cushion Meat from Shoulder
A bone-in cushion meat cut from the pork shoulder, processed and chilled. The cushion is a specific cut of the shoulder, and the processing keeps it fresh or chilled, so it falls under tariff item 0203.12.00 for shoulders and cuts thereof with bone in.
Processed Bone-In Pork Leg Ham Chilled
A chilled bone-in pork leg ham that has been processed, such as injected with brine or lightly dry cured. The processing does not preserve the meat, so the product remains fresh or chilled and falls under tariff item 0203.12.00 for hams with bone in.
Processed Chilled Boston Butt Pork Shoulder Bone-In
A chilled Boston butt from the pork shoulder, bone-in and processed, such as seasoned. The Boston butt is a standard cut of the shoulder, and the processing keeps it fresh or chilled, so it falls under tariff item 0203.12.00 for shoulders and cuts thereof with bone in.
Seasoned Bone-In Pork Shoulder Blade Cut Processed
A bone-in pork shoulder blade cut that has been seasoned and chilled. The blade is a cut of the shoulder, and the seasoning is a light processing method that does not preserve the meat, so it falls under tariff item 0203.12.00 for shoulders and cuts thereof with bone in.