Prosciutto di Parma Bone-In Ham
Italian dry-cured bone-in ham from pork hind legs, aged over 12 months without smoking, protected PDO status. Under HTS 0210.11.00.10 as bone-in hams of swine, salted and dried. Not covered by fresh pork exclusions in Chapter 02.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If shoulders rather than hams
Shoulders and cuts thereof with bone in use statistical suffix .0020, separate from hams .0010.
If sliced and retail-packaged as prepared meat
Sliced, ready-to-eat prosciutto may qualify as prepared/preserved under Chapter 16.
If not sufficiently salted or dried
Minimally processed pork cuts remain in Chapter 02 if unfit for 0210 processing criteria.
Not sure which classification is right?
The Tariff Assistant works through the GRI rules on your specific product to reach the right HTS code — and can price the duty on it in the same conversation.
Import Tips & Compliance
• Obtain PDO certification for Prosciutto to support classification and avoid generic meat scrutiny
• Document full curing timeline; insufficient salting risks reclassification to fresh cuts
• Monitor EU origin quotas under US notes for swine meat imports
Related Products under HTS 0210.11.00.10
Bone-In Westphalian Ham
German dry-salted and beechwood-smoked bone-in ham, PDO protected. HTS 0210.11.00.10 processed swine hams.
Chinese Bone-In Smoked Ham
Jinhua-style bone-in ham, soy-brined and smoked. 0210.11.00.10 salted/smoked pork hams.
Bone-In Gammon Ham
British bone-in cured ham leg, brined and smoked. Classed under 0210.11.00.10.
Iberico Bone-In Ham
Premium Spanish acorn-fed bone-in ham, dry-aged. HTS 0210.11.00.10.
Bone-In Cured Pork Hindquarter
Whole bone-in rear leg ham cured and ready for smoking. 0210.11.00.10 bone-in hams.
Bone-In Virginia Ham
Traditional US bone-in cured and smoked ham from peanut-fed hogs, aged for flavor. HTS 0210.11.00.10 for salted/smoked bone-in pork hams.