Pork Salami from Japan
Dry-cured pork sausage fermented and air-dried, typically seasoned with garlic, wine, and black pepper. Classified in HTS 1601.00.20.90 as other pork sausage, excluding wet-packed or canned varieties. It represents a prepared pork meat product ready for slicing and eating.
Duty Rate — Japan → United States
12.5%
Rate breakdown
9903.05.4912.5%Except for products described in headings 9903.05.85–9903.05.92, articles the product of Japan, with an ad valorem (or ad valorem equivalent) rate of duty under column 1 less than 12.5 percent, as provided for in U.S. note 52 to this subchapter
Import Tips
• Ensure nitrate/nitrite levels comply with FDA residue tolerances
• Provide curing logs for dry sausage verification