Shoulders 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: > Hams, shoulders and cuts thereof, with bone in > 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 0210.11.00
Smoked Bone-In Pork Picnic Ham
Fully intact bone-in picnic ham smoked for preservation and flavor. HTS 0210.11.00 applies to this smoked shoulder cut with bone in.
Bone-In Westphalian Smoked Ham
German bone-in ham smoked over juniper wood after salting. Classified under HTS 0210.11.00 for smoked bone-in hams.
Bone-In Salted Ham Half
Half ham with bone in, heavily salted for preservation without drying. HTS 0210.11.00 includes salted bone-in hams and cuts.
Rustic Bone-In Smoked Shoulder Cut
Irregular bone-in shoulder cut smoked artisanally. Qualifies as bone-in shoulder under HTS 0210.11.00 smoked processing.
Bone-In Cured Ham Rump Portion
Bone-in rump end of ham, cured and smoked. As a 'cut thereof' of bone-in ham, under HTS 0210.11.00.
Traditional Bone-In Gammon Ham
British-style bone-in gammon ham brined and boiled-smoked. HTS 0210.11.00 for bone-in ham processed by brine/smoke.
Dry-Cured Bone-In Ham Shank Portion
Bone-in lower leg portion of ham, heavily salted and dried. Fits HTS 0210.11.00 as a bone-in ham cut subjected to salting and drying.
Bone-In Smithfield Hickory Smoked Ham
A whole, bone-in ham from the hind leg of a pig, cured and smoked with hickory wood for a robust flavor. This product falls under HTS 0210.11.00 as it is a ham with bone in, processed by salting, drying, and smoking, excluding fresh or frozen uncured meat.
Bone-In Country Ham Shoulder Picnic
A bone-in cut from the upper foreleg (picnic shoulder) of pork, dry-cured with salt and aged for a tangy flavor. Classified under HTS 0210.11.00 as a shoulder cut with bone in, salted and dried per chapter provisions.
Iberico Bone-In Jamon Serrano Ham
Traditional Spanish bone-in ham from Iberian pigs, salt-cured and air-dried for 12-24 months. It qualifies for HTS 0210.11.00 due to being a bone-in ham that is salted and dried, distinct from fresh pork.
Bone-In Black Forest Smoked Ham
German-style bone-in ham smoked over beechwood after brining, featuring a dark rind. Falls under HTS 0210.11.00 as a smoked ham with bone in, aligning with chapter coverage for brined/smoked swine meat.
Bone-In Virginia Cured Ham Quarter
A bone-in quarter cut from a Virginia-style cured ham, salt-brined and hickory-smoked. This product is classified under HTS 0210.11.00 for bone-in ham cuts that are salted, in brine, dried, or smoked.
Prosciutto di Parma Bone-In Ham
Authentic Italian DOP bone-in prosciutto, dry-salted and aged up to 36 months without smoking. HTS 0210.11.00 covers this salted and dried bone-in ham from swine.
Bone-In Smoked Pork Shoulder Butt
Bone-in pork shoulder butt roasted and smoked, a popular barbecue cut. Classified in HTS 0210.11.00 as a bone-in shoulder with smoking processing.
Bone-In Holiday Spiral-Sliced Ham
Pre-sliced bone-in ham glazed and smoked for holidays, retaining the bone. Still under HTS 0210.11.00 as the primary product is a bone-in smoked ham cut.