Cooked Pork Picnic Shoulder
Picnic cut from pork shoulder, fully cooked and preserved in retort pouches. Classified in HTS 1602.42.40.00 for other preserved shoulders and cuts thereof of swine.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If for boned and boneless hams from shoulder area
Boning process and ham designation trigger specific ham subheading.
If merely salted without cooking/preservation
Salted but uncooked pork uses Chapter 2 meat provisions.
If stuffed and formed into sausage-like products
Prepared meat mixtures resembling sausages classify under pasta/stuffing headings.
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
• Include commercial invoice specifying 'fully cooked' status to expedite FSIS review
• Use tamper-evident packaging to meet FDA food safety standards for preserved meats
• Monitor AD/CVD orders on specific pork products from certain countries via Commerce Dept
Related Products under HTS 1602.42.40.00
Canned Pork Shoulder
Fully cooked and preserved pork shoulder meat packed in cans, ready for consumption. This product falls under HTS 1602.42.40.00 as it is prepared or preserved pork shoulder, categorized as 'other' shoulders and cuts thereof from swine, excluding hams and specific cuts.
Braised Pork Shoulder in Brine
Pork shoulder cuts braised and preserved in brine solution in jars or pouches. Classified under HTS 1602.42.40.00 for other prepared or preserved shoulders and cuts thereof of swine, as it is a ready-to-eat preserved product.
Smoked Pork Shoulder Chunks
Chunks of pork shoulder smoked and vacuum-sealed for preservation. This fits HTS 1602.42.40.00 as other prepared shoulders and cuts of swine, processed beyond simple curing.
Preserved Pork Butt Roast
Pork butt (shoulder) roast preserved through cooking and canning. HTS 1602.42.40.00 applies to this other prepared shoulder cut of swine, distinct from fresh or simply cured forms.