Canadian Style Bacon
Canadian style bacon consists of cured, smoked pork loin separated from the belly and fatback, typically cut into cylindrical pieces. It falls under HTS 0210.19.00.10 as smoked meat of swine, specifically designated for this bacon variety. This classification applies to imported products ready for retail sale without further processing.
Import Duty Rates by Country of Origin
| Origin Country | MFN Rate | Ch.99 Surcharges | Total Effective Rate |
|---|---|---|---|
| 🇨🇳China | Free | +35.0% | 35% |
| 🇲🇽Mexico | Free | +10.0% | 10% |
| 🇨🇦Canada | Free | +10.0% | 10% |
| 🇩🇪Germany | Free | +10.0% | 10% |
| 🇯🇵Japan | Free | +10.0% | 10% |
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If fresh or frozen uncured pork loin
Uncured pork loin meat is classified under fresh or chilled/frozen swine meat in heading 0203, not salted, dried, or smoked.
If cooked, canned, or otherwise prepared
Prepared or preserved bacon, including cooked products, moves to Chapter 16 for processed meat preparations.
If smoked swine meat but not Canadian style
Other varieties of salted, dried, or smoked swine meat fall under the residual 0210.99 subheading, excluding specific Canadian style bacon.
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Import Tips & Compliance
• Verify product meets exact specifications for Canadian style bacon to avoid reclassification; include certificates of origin for potential quota benefits
• Ensure airtight packaging documentation as dutiable weight includes full container contents
• Comply with USDA FSIS prior notice and inspection requirements
Related Products under HTS 0210.19.00.10
Back Bacon Slices
Pre-sliced back bacon made from cured and smoked pork loin eye, a hallmark of Canadian style bacon. Classified under HTS 0210.19.00.10 due to its smoked preparation and specific product designation within swine meat offal categories. Ideal for retail packaging in vacuum-sealed portions.
Peameal Bacon Roast
A whole cylindrical roast of Canadian style bacon coated in yellow cornmeal, cured and smoked pork loin. HTS 0210.19.00.10 covers this as smoked swine meat specifically identified as Canadian style, including traditional peameal preparations. The cornmeal coating does not alter the primary meat classification.
Smoked Pork Loin Canadian Cut
Boneless smoked pork loin trimmed to Canadian style specifications, cured with salt and spices. This product is explicitly under HTS 0210.19.00.10 for its smoked swine meat classification matching the 'Canadian style bacon' statistical breakout. Commonly imported in bulk for slicing.
Cured Smoked Back Rasher
Thick-cut rashers from cured and gently smoked pork loin, embodying Canadian style bacon traits. Classified in HTS 0210.19.00.10 as the designated category for this precise smoked swine product type. Packaged for breakfast retail use.