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.
Import Duty Rates by Country of Origin
| Origin Country | MFN Rate | Ch.99 Surcharges | Total Effective Rate |
|---|---|---|---|
| 🇨🇳China | Free | +20.0% | 20% |
| 🇲🇽Mexico | Free | +10.0% | 10% |
| 🇨🇦Canada | Free | +10.0% | 10% |
| 🇩🇪Germany | Free | +10.0% | 10% |
| 🇯🇵Japan | Free | +12.5% | 12.5% |
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 imported pre-cure as fresh leg
Fresh uncured pork legs classify as fresh swine meat.
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
• Secure Consorzio certification for authenticity; provide fat/bone weight breakdown; avoid mixing with boneless lots to prevent misclassification
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.