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.
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 fresh or frozen, not salted/brined
Fresh or frozen pork bellies fall under fresh meat heading 0203, changing from preserved to unprepared state.
If ground, cooked, or prepared as canned product
Prepared or preserved pork preparations shift to Chapter 16 for processed meats beyond simple salting.
If other salted/swine cuts like shoulders, not bellies
Other streaky cuts of swine preserved by salting go to 0210.99, specific to belly cuts only here.
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Import Tips & Compliance
• Obtain prior USDA FSIS approval and ensure product meets pathogen reduction standards for cured meats
• Declare entire weight including brine per US note; misdeclaration leads to penalties
• Verify country of origin quotas as some suppliers like Uruguay have limits on swine products
Related Products under HTS 0210.12.00
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.
Danish-Style Salted Pork Belly
Pork bellies cured Danish-style with salt and sugar, skin-on for specialty markets. Under 0210.12.00 as salted streaky bellies of swine, preserved not unfit.