Salt-Cured Pork Loin
Salt-cured pork loin, rubbed with salt and air-dried, used as a base for salami or direct grilling. It is classified under tariff item 0210.19.00 as salted meat of swine, preserved without cooking or further preparation.
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 |
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If the loin is cooked or processed into a ready-to-eat product
Further processing moves it to prepared meat classifications.
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
• Document the curing process to demonstrate the product is not fresh
• Ensure the salt content is sufficient for preservation per Canadian food standards
• Provide a detailed product description on customs documents to avoid delays
Related Products under Tariff item 0210.19.00
Brined Pork Cheeks
Brined pork cheeks, preserved in a heavy brine solution for culinary use in stews. They are classified as other brined swine meat under tariff item 0210.19.00, fitting the chapter's coverage of edible preserved offal-like cuts.
Brined Pork Loin Ends
Brined pork loin ends, preserved in brine for later culinary use. They are classified under tariff item 0210.19.00 as other brined swine meat, not fitting specific cuts like hams or bellies.
Brined Pork Spareribs
Brined pork spareribs preserved in a salt solution for extended shelf life, intended for subsequent cooking. They are classified under tariff item 0210.19.00 as swine meat in brine, not fresh, cooked, or further prepared.
Brined Pork Trotters
Brined pork trotters, preserved in brine for pickling and cooking. They are classified under tariff item 0210.19.00 as other brined swine meat, preserved for food use and not excluded by chapter notes.
Dried Pork Blood Sausage Base
Dried pork meat base for sausages, containing no blood, classified as dried swine meat under tariff item 0210.19.00. It is preserved without cooking and suitable for further processing into sausages.
Dried Pork Jowl
Dried pork jowl, air-dried or salt-cured, used in charcuterie and traditional recipes. It falls under tariff item 0210.19.00 as dried meat of swine, preserved without cooking and fit for human consumption.