Bone-In Cured Ham Rump Portion from Japan
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.
Duty Rate — Japan → Canada
0%
Import Tips
• Ensure the rump portion is clearly identified as a cut of a ham with the bone in on the commercial invoice
• Verify that the curing process meets CFIA standards for meat preservation
• Consider consulting a customs broker for accurate classification if the cut is irregular