Smoked Pork Hock
Pork hocks (shanks) smoked for flavor, used in soups or braises. Under 0210.19.00 as smoked swine meat, preserved without further prep. Chapter notes confirm coverage for edible preserved offal.
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% |
More Specific Codes
This product may fall under a more specific subheading:
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
Not sure which classification is right?
Our AI classifier can analyze your specific product and recommend the correct HTS code with confidence.
Import Tips & Compliance
• Provide smokehouse certifications for authenticity
• Declare bone-in weights without deductions
• Prioritize quota-unlimited sources like Mexico
Related Products under HTS 0210.19.00
Salted Pork Belly
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.
Smoked Pork Shoulder
Bone-in pork shoulder smoked over wood for flavor and preservation, ideal for pulled pork or roasting. Falls under HTS 0210.19.00 as smoked meat of swine, not further prepared. Excludes fresh cuts and aligns with chapter exclusions for unfit products.
Dried Pork Jowl
Pork jowl (cheek) air-dried or salt-cured, a traditional ingredient in charcuterie or guanciale-style cures. HTS 0210.19.00 covers dried meat of swine, preserved without cooking. Distinct from fresh offal or preserved products.
Brined Pork Spareribs
Pork spareribs soaked in brine for preservation, often used in barbecue after further cooking. Classified in 0210.19.00 for swine meat in brine, not fresh or cooked. Meets chapter criteria for preserved but unprepared meat.
Salt-Cured Pork Loin
Pork loin sections rubbed with salt and air-dried, a base for salami or direct grilling. HTS 0210.19.00 applies to salted meat of swine outside specific cuts. Preserved state excludes it from fresh meat headings.
Dried Pork Rinds
Pork skin dried and salted, a snack base before frying. HTS 0210.19.00 for dried swine meat products, including skins if preserved this way. Excludes rendered fats per chapter notes.