Salted Pork Butt Shoulder Whole Bone-In
Whole bone-in pork butt shoulder preserved in salt brine, ideal for barbecue or stewing. Falls under HTS 0210.11.0020 for salted shoulders and cuts thereof of swine with bone in. Distinguished from fresh cuts by preservation method.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If for fresh or chilled cuts
Non-preserved fresh/chilled bone-in pork shoulders are under 0203, not salted/dried/smoked.
If dried or smoked instead of salted
Other salted/dried/smoked swine meat not specified as hams/shoulders goes to 0210.99.
If dehydrated into meat meal
Dried into flour or meal form shifts to edible flours of meat under later 0210 subheading.
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Import Tips & Compliance
• Label clearly as 'salted' with brine concentration details to avoid misclassification as fresh meat
• Ensure USDA inspection certificates and comply with FSIS import regs for preserved pork
Related Products under HTS 0210.11.00.20
Smoked Pork Shoulder Steak Bone-In Salted
Bone-in pork shoulder steaks salted and smoked, ready for grilling. Classified HTS 0210.11.0020 as preserved cuts from shoulders of swine meat.
Traditional Salted Pork Shoulder Cushion Cut
Bone-in cushion cut from pork shoulder, traditionally salted for preservation. HTS 0210.11.0020 applies to such salted swine shoulder cuts.
Brined Bone-In Pork Neck Shoulder Portion
Portion from pork shoulder/neck area with bone, brined. Under 0210.11.0020 for shoulders and cuts thereof preserved.
Dried Pork Shoulder Blade Bone-In
Dried bone-in pork shoulder blade for jerky-style products. HTS 0210.11.0020 for dried shoulders of swine.
Salt-Cured Bone-In Pork Shoulder Roast
Salt-cured whole bone-in pork shoulder roast. Fits 0210.11.0020 salted shoulders.
Smoked Salted Pork Shoulder Trim
Bone-in trim cuts from pork shoulder, smoked and salted. 0210.11.0020 classification.