Brined Streaky Pork Belly
Whole streaky pork bellies soaked in heavy brine solution for curing, used primarily for bacon production. Falls under HTS 0210.12.00 for bellies of swine in brine, differentiated from fresh bellies by preservation method as per chapter exclusions.
Import Duty Rates by Country of Origin
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 fresh pork bellies for further processing
Uncured pork bellies are fresh meat under 0206, not preserved, shifting chapters.
If dried to dehydrated form exceeding simple drying
Fully dehydrated meat products may classify under Chapter 7 for dried leguminous vegetables if processed further.
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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
• Include brine weight in dutiable quantity; no allowance for normal components like fat per US notes
• Provide curing process documentation to confirm compliance with US preservation standards
Related Products under HTS 0210.12.00
Cured Pork Belly Slabs
Thick slabs of pork belly cured with salt and spices, brined for preservation, ready for slicing into bacon. Classified under HTS 0210.12.00 as streaky bellies of swine that are salted or in brine, distinct from fresh pork bellies in 0203. This excludes fresh or frozen uncured bellies unfit for immediate consumption.
Dry-Cured Streaky Bacon Bellies
Pork bellies dry-salted with cure mix including nitrates, air-dried slightly for flavor. Classified in 0210.12.00 as salted streaky bellies of swine, not further processed into finished bacon.
Wet-Brined Pork Belly Ribs
Streaky pork belly end cuts with ribs attached, wet-brined for preservation. Falls under 0210.12.00 as cuts thereof of streaky bellies of swine in brine.
Smoked Pork Belly Trimmings
Trimmed pieces from streaky pork bellies lightly smoked after salting, for further processing. HTS 0210.12.00 encompasses smoked streaky bellies and cuts of swine.
Salt-Cured Pork Flanken Belly
Thinly sliced streaky pork bellies across the grain, salt-cured for BBQ use. Classified as cuts thereof under HTS 0210.12.00 for salted bellies of swine.
Brine-Packed Pork Belly Strips
Pre-cut strips of streaky pork belly packed in brine, ideal for direct retail. HTS 0210.12.00 for bellies and cuts thereof in brine from swine meat.