Bellies (streaky) and cuts thereof
Meat and edible meat offal, salted, in brine, dried or smoked; edible flours and meals of meat or meat offal. > Meat of swine: > Bellies (streaky) and cuts thereof > Bellies (streaky) and cuts thereof
Duty Rate (from China)
Products classified under Tariff item 0210.12.00
Brined 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.
Brined 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.
Brine-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.
Bulk 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.
Canadian 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.
Corned 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.
Cured 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.
Cured 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.
Danish-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.
Dried 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.
Dried 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.
Dry-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.
Lightly 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.
Organic 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.
Pickled 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.
Pre-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.
Salt-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.
Salt-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.
Salted 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.
Salted 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.
Smoked Pork Belly Ends
Smoked pork belly ends are trimmed ends and cuts of streaky pork belly that are lightly smoked for flavour and preservation. They are classified under 0210.12.00 because they are smoked cuts of swine belly, preserved for consumption.
Smoked Pork Belly Trimmings
Trimmed pieces from streaky pork bellies that are lightly smoked after salting, for further processing. The smoking and salting preserve the trimmings, placing them under tariff item 0210.12.00 as smoked streaky bellies and cuts of swine.
Streaky Bacon Slices
Thinly sliced pork belly cured with salt and smoked over hardwood, commonly known as bacon. This product falls under tariff item 0210.12.00 as it is derived from pork bellies and processed through salting and smoking.
Sugar-Cured Streaky Bacon
Sugar-cured streaky bacon is a pork belly product cured with sugar and salt, then smoked to preserve it. It is classified under tariff item 0210.12.00 because it is a salted, smoked cut of swine belly, which is explicitly covered by this heading.
Thick-Cut Applewood Smoked Bacon
Thick-cut applewood smoked bacon consists of pork belly slices that are salted and smoked with applewood for flavour. It is classified under 0210.12.00 because the smoking and salting process preserves the meat, and it is a cut of swine belly.
Uncured Smoked Pork Belly Bacon
Uncured smoked pork belly bacon is pork belly that is smoked without added nitrates, often labelled as 'uncured' for natural markets. It falls under 0210.12.00 because the smoking process preserves the meat, and it is a cut of swine belly.
Wet-Brined Pork Belly Ribs
Streaky pork belly end cuts with ribs attached, wet-brined for preservation. These cuts fall under tariff item 0210.12.00 as cuts thereof of streaky bellies of swine in brine.