Pork Summer Sausage
A semi-dry fermented sausage made primarily from ground pork meat, seasoned with spices and smoked for preservation. It falls under HTS 1601.00.20 as a sausage product of pork, distinct from fresh meat or canned preparations. This classification applies to ready-to-eat processed pork sausages.
Import Duty Rates by Country of Origin
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.
If cooked and canned
Cooked pork preparations in airtight containers shift to heading 1602 for preserved meats.
If sold uncased or in bulk for further processing
Uncooked or minimally processed pork sausages without casings classify as meat preparations under 0210.
If contains beef or other meats
Mixed meat sausages not predominantly pork fall under other subheadings in 1601.
Not sure which classification is right?
The Tariff Assistant works through the GRI rules on your specific product to reach the right HTS code — and can price the duty on it in the same conversation.
Import Tips & Compliance
• Verify pork origin complies with USDA import regulations and obtain veterinary health certificates
• Label products accurately with meat content and ensure no blood or offal exceeds allowable limits
• Avoid misclassification as fresh pork (0203) by confirming processing into sausage form
Related Products under HTS 1601.00.20
Italian Pork Sausage Links
Fresh-style pork sausages flavored with fennel, garlic, and spices, typically sold in linked casings. Classified under HTS 1601.00.20 as pork-based sausages, even if uncooked, due to their processed sausage form. Excludes fresh cuts or ground pork.
Pork Breakfast Sausage Patties
Seasoned ground pork formed into flat patties, often sage-flavored for breakfast use. HTS 1601.00.20 covers these as sausage products of pork, emphasizing their formed and seasoned sausage identity over mere ground meat.
Andouille Pork Sausage
Spicy smoked pork sausage originating from Cajun cuisine, made with pork shoulder and garlic. It is classified in HTS 1601.00.20 for pork sausages, including smoked varieties that are ready for cooking or eating.
Pork Chorizo Sausage
Mexican-style fresh pork sausage with paprika, vinegar, and chili spices, sold in bulk or links. Falls under HTS 1601.00.20 as a pork sausage product, processed through grinding and seasoning.
Kielbasa Pork Sausage
Polish-style smoked pork sausage, garlicky and firm-textured. HTS 1601.00.20 applies to such traditional pork sausages, smoked or not, as processed meat products.
Pork Wiener Sausages
Emulsified pork frankfurters in sheep casings, fully cooked. Despite cooking, classified under HTS 1601.00.20 for uncooked or cooked pork sausages not otherwise preserved.