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.
Import Duty Rates by Country of Origin
More Specific Codes
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Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If fully dehydrated meat meal
Dried to flour-like shifts to edible flours in 0210 end or Chapter 7.
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Import Tips & Compliance
• Specify smoke process (cold/hot) in docs for equivalence to US standards
• Trimmings often scrutinized for bone fragments—no allowance per US note
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.
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.