Prosciutto di Parma Bone-In Ham from Mexico
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.
Duty Rate — Mexico → United States
10%
Rate breakdown
9903.05.5510%Section 301 (forced labor) — additional 10% ad valorem on products of Mexico
Import Tips
• 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