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.
Import Duty Rates by Country of Origin
| Origin Country | MFN Tariff | Surtaxes | Total Effective Rate |
|---|---|---|---|
| 🇨🇳China | Free | — | Free |
| 🇲🇽Mexico | Free | — | Free |
| 🇺🇸United States | Free | — | Free |
| 🇩🇪Germany | Free | — | Free |
| 🇯🇵Japan | Free | — | Free |
More Specific Codes
This product may fall under a more specific subheading:
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If the shoulder butt is cut into smaller pieces not specifically hams or shoulders
Other fresh or chilled swine cuts with bone in fall under this item.
If the smoking or salting results in a preserved product
Preserved hams, shoulders and cuts thereof are classified in heading 02.10.
Not sure which classification is right?
The Tariff Assistant works through the GRI rules on your specific product to reach the right tariff item — and can price the duty on it in the same conversation.
Import Tips & Compliance
• Ensure the product is clearly labelled as fresh or chilled, not frozen, to qualify for this tariff item
• Keep shipping documents and certificates of origin ready for CBSA inspection
• Verify that any smoking or salting does not cross into preserved meat classification
Related Products under Tariff item 0203.12.00
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.