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.
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 hams or cuts thereof
Specific hams and shoulders have dedicated subheadings separate from bacon in 0210.11.
If misdeclared as fish product
Smoked fish analogs are in Chapter 03, but pork clearly stays in Chapter 02.
If pork sausages
Sausage preparations, even smoked loin-based, classify under 1601.
Not sure which classification is right?
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Import Tips & Compliance
• Obtain veterinary certificates confirming no BSE risk from origin country; declare net drained weight for canned variants
• Pitfall: Incorrectly claiming fresh meat rates leads to penalties
Related Products under HTS 0210.19.00.10
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.
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.
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.