Pork Salami from Mexico
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 — Mexico → United States
10%
Rate breakdown
9903.03.0110%Except for products described in headings 9903.03.02–9903.03.11, articles the product of any country, as provided for in subdivision (aa) of U.S. note 2 to this subchapter
Import Tips
• Ensure nitrate/nitrite levels comply with FDA residue tolerances
• Provide curing logs for dry sausage verification