Salted Pork Belly from Mexico
Pork belly cured with salt and dried to preserve it, commonly used in dishes like bacon precursors or Asian-style braises. Classified under HTS 0210.19.00 as meat of swine that is salted or dried, excluding fresh or frozen cuts. This processing makes it shelf-stable and distinct from uncooked pork in Chapter 02.
Duty Rate — Mexico → United States
10%
Rate breakdown
9903.05.5510%Section 301 (forced labor) — additional 10% ad valorem on products of Mexico
Import Tips
• Verify processing method (salted/dried) with supplier certificates to avoid reclassification as fresh pork under 0203
• Include full weight documentation; no deductions for bones or fat per US notes on meat duties
• Check country-specific quotas if from Australia or Argentina to prevent entry refusals