Salted Pork Belly Slabs from Mexico
Thick slabs of pork belly cured with salt, used primarily for bacon production or slow cooking. Classified under HTS 0210.12.0040 as salted bellies (streaky) of swine, excluding hams and cuts thereof fitting other subheadings. Meets chapter criteria for preserved pork meat not covered by fresh meat headings.
Duty Rate — Mexico → United States
10%
Rate breakdown
9903.03.0110%Except for products described in headings 9903.03.02–9903.03.11, articles the product of any country, as provided for in subdivision (aa) of U.S. note 2 to this subchapter
Import Tips
• Confirm salting process meets 'salted in brine' definition to avoid reclassification as fresh meat; include full weight documentation per US notes; check country-specific quotas if from Argentina or Uruguay