Pork Summer Sausage
A semi-dry fermented sausage made primarily from ground pork meat, seasoned with spices and stuffed into casings. It falls under HTS 1601.00.20.90 as a pork-based sausage product that is not specifically enumerated elsewhere in the pork subheading. This classification applies to ready-to-eat processed pork sausages excluding hams, shoulders, and loins.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If containing over 40% blood or primarily blood-based
Products with significant blood content shift to heading 1602 for blood-based sausages.
If uncooked or cured but not prepared as a sausage
Uncooked or simply cured pork meat falls under Chapter 2 as meat, not prepared food preparations.
If preserved by vinegar, acetic acid, or similar but not sausage form
Vinegar-preserved pork preparations are classified under Chapter 20 for vegetables/fruit/nuts preserved by vinegar.
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Import Tips & Compliance
• Verify pork origin complies with USDA APHIS import requirements and obtain veterinary health certificates
• Label products accurately with ingredient lists and country of origin to avoid FDA misbranding issues
• Watch for common pitfalls like insufficient refrigeration documentation during transit
Related Products under HTS 1601.00.20.90
Pork Chorizo Sausage
A spicy ground pork sausage flavored with smoked paprika, garlic, and chili, often sold fresh or cured. It is included in HTS 1601.00.20.90 as an other pork sausage product, distinct from canned or specific cuts. This covers prepared pork-based sausages for direct consumption.
Pork Blood Sausage
Traditional sausage made from pork blood, fat, and fillers like oats, stuffed into casings. Included in HTS 1601.00.20.90 as other pork-based products, even with blood component under threshold for 1602. It qualifies as a food preparation based on pork blood and meat.
Pork Andouille Sausage
A smoked pork sausage originating from Cajun cuisine, coarsely ground with garlic, onions, and spices. Classified under HTS 1601.00.20.90 as an 'other' pork sausage not matching specific subheadings like hams. It is a prepared food product based on pork meat.
Pork Boudin Sausage
A Cajun rice-based pork sausage including liver, heart, and seasonings stuffed into hog casings. Falls under HTS 1601.00.20.90 for other pork sausages and meat preparations. The pork offal inclusion qualifies it as a food preparation based on meat offal.
Pork Salami
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.
Pork Breakfast Sausage Links
Small pork sausages seasoned with sage, fennel, and pepper, formed into links for frying. HTS 1601.00.20.90 covers these as other pork sausages not otherwise specified. They are fully prepared meat products based on ground pork.