Iberico 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.
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 ham is fresh or chilled and not dry-aged
Fresh or chilled hams are classified under heading 02.03.
If the ham is cooked or further processed
Prepared meat products are classified in chapter 16.
If the ham is boneless
Boneless hams are classified under a different subheading.
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 ham is accompanied by documentation proving its origin and age, as this may affect duty rates under trade agreements
• Verify that the dry-aging process meets Canadian food safety standards
• Be aware that the ham's high value may require additional valuation documentation for customs
Related Products under Tariff item 0210.11.00
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.
Bone-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.
Bone-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.
Bone-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.
Bone-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.
Bone-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.