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.
Import Duty Rates by Country of Origin
| Origin Country | MFN Rate | Ch.99 Surcharges | Total Effective Rate |
|---|---|---|---|
| 🇨🇳China | Free | +17.5% | 17.5% |
| 🇲🇽Mexico | Free | +10.0% | 10% |
| 🇨🇦Canada | Free | +10.0% | 10% |
| 🇩🇪Germany | Free | +10.0% | 10% |
| 🇯🇵Japan | Free | +10.0% | 10% |
More Specific Codes
This product may fall under a more specific subheading:
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If supplied fresh or chilled
Uncured fresh pork shoulders remain in heading 0203 for fresh/chilled swine meat.
If from other swine meat cuts, not hams/shoulders
Other salted/dried/smoked swine meat parts fall under the residual 0210.99.
If dried solely by dehydration without salt/smoke
Purely dehydrated meat without curing moves to Chapter 07 for dried leguminous vegetables/meat analogs, but typically not for swine.
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Import Tips & Compliance
• Label with full processing details (salt content, curing time) for CBP review; obtain APHIS import permit if from quarantined regions; weigh entire product including bone as per US notes
Related Products 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.