Cured Pork Belly Slabs from Mexico
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.
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
• 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