Shoulders and cuts thereof
Meat of swine, fresh, chilled, or frozen: > Fresh or chilled: > Hams, shoulders and cuts thereof, with bone in: > Processed > Shoulders and cuts thereof
Duty Rate (from China)
Except for products described in headings 9903.03.02–9903.03.11, articles the product of any country, as provided for in subdivision (aa) of U.S. note 2 to this subchapter
Except as provided in headings 9903.88.39, 9903.88.42, 9903.88.44, 9903.88.47, 9903.88.49, 9903.88.51, 9903.88.53, 9903.88.55, 9903.88.57, 9903.88.65, 9903.88.66, 9903.88.67, 9903.88.68, or 9903.88.69, articles the product of China, as provided for in U.S. note 20(r) to this subchapter and as provided for in the subheadings enumerated in U.S. note 20(s)
Products classified under HTS 0203.12.10
Chilled Bone-In Pork Ham Shank Portion Processed
Chilled bone-in ham shank portion processed (e.g., trimmed/cured lightly), HTS 0203.12.10 fresh/chilled swine hams cuts bone in processed. Shank is ham cut. Wholesale use.
Processed Bone-In Pork Cushion Meat from Shoulder
Bone-in cushion meat cut from pork shoulder processed chilled, under HTS 0203.12.10 as cuts thereof shoulders bone in swine processed fresh. Cushion is specific cut. Fits hierarchy perfectly.
Bone-In Fresh Pork Ham Processed
A fresh, bone-in pork ham that has been processed through curing or smoking but remains non-frozen, classified under HTS 0203.12.10 for fresh or chilled swine meat cuts like hams with bone in that are processed. This distinguishes it from unprocessed fresh pork under other subheadings. It falls here due to being a specific cut (ham) with bone, processed, and chilled.
Bone-In Chilled Pork Shoulder Butt Processed
A chilled pork shoulder butt with bone in, processed via light smoking or salting, fitting HTS 0203.12.10 as a fresh/chilled cut thereof from swine shoulders. It's not frozen and retains 'fresh' status despite processing. Classification specifies bone-in shoulders and cuts under this code.
Fresh Picnic Ham with Bone Processed
Fresh picnic ham cut from pork shoulder, bone-in and lightly processed (e.g., brined), under HTS 0203.12.10 for processed fresh/chilled hams and shoulder cuts of swine. Picnic hams are recognized cuts thereof. Chilled state keeps it from frozen categories.
Processed Bone-In Pork Leg Ham Chilled
Chilled bone-in pork leg ham that is processed (injected brine or dry cured lightly), classified in HTS 0203.12.10 for fresh/chilled processed hams with bone in from swine. It's a standard wholesale cut. Meets criteria as non-frozen with processing.
Lightly Smoked Bone-In Pork Shoulder Processed Fresh
Fresh bone-in pork shoulder lightly smoked for processing, under HTS 0203.12.10 as fresh/chilled shoulders and cuts thereof with bone in from swine meat. Smoking qualifies as processing without full preservation. Remains in fresh category if not frozen.
Brined Bone-In Fresh Pork Ham Cut
Bone-in fresh pork ham cut brined for processing, chilled, fitting HTS 0203.12.10 for processed fresh/chilled hams with bone in of swine. Brining is a common processing method here. Excluded from preserved meats per chapter structure.
Processed Chilled Boston Butt Pork Shoulder Bone-In
Chilled Boston butt from pork shoulder, bone-in and processed (e.g., seasoned), under HTS 0203.12.10 for fresh/chilled processed shoulders and cuts with bone in swine meat. Boston butt is a standard cut thereof. Chilled for retail/wholesale.
Cured Bone-In Picnic Shoulder Processed
Bone-in picnic shoulder cut cured lightly and chilled, classified HTS 0203.12.10 as processed fresh/chilled shoulders/cuts with bone in from swine. Picnic is shoulder-derived. Curing level keeps it non-preserved.
Fresh Processed Bone-In Pork Hind Leg Ham
Fresh bone-in hind leg ham processed via tumbling or injecting, under HTS 0203.12.10 for chilled/fresh swine hams with bone processed. Wholesale primal cut. Fits exactly hierarchy for processed bone-in hams.
Seasoned Bone-In Pork Shoulder Blade Cut Processed
Bone-in pork shoulder blade cut seasoned and chilled processed, HTS 0203.12.10 for fresh/chilled processed shoulders with bone swine. Blade is a cut thereof. Seasoning counts as processing.
Injected Brine Bone-In Ham Processed Chilled
Chilled bone-in ham injected with brine for processing, under HTS 0203.12.10 fresh/chilled swine processed hams bone in. Common enhancement method. Remains fresh despite injection.
Dry Rubbed Bone-In Pork Shoulder Processed
Fresh bone-in pork shoulder dry rubbed processed, chilled, HTS 0203.12.10 for swine shoulders cuts bone in processed fresh/chilled. Rub qualifies processing. Popular BBQ primal.
Lightly Cured Bone-In Fresh Pork Ham
Lightly cured bone-in fresh pork ham chilled, classified HTS 0203.12.10 processed hams bone in swine fresh/chilled. Light cure = processed. Not fully preserved.