Canned Pork Blood Pudding
Canned pork blood pudding, or boudin noir, is a sausage-like product from swine blood (meat offal) mixed minimally with fillers. HTS 1602.49.10.00 includes prepared blood and other offal of swine. It qualifies as preserved offal despite sausage form due to blood predominance.
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Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If containing pork meat as primary
Blood sausages with significant muscle meat classify as prepared pork hams/meat.
If salted or dried, not canned
Dried blood products are meat preparations under Chapter 2 salted meats.
If natural honey-thickened blood
Blood mixed with significant dairy or honey shifts to Chapter 4 edible products.
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Import Tips & Compliance
• Blood products require additional FSIS residue testing for heavy metals and pathogens
• Avoid 'sausage' labeling to prevent reclassification under 1601 hams
• Quantify blood content (>50%) in documentation to justify offal heading
Related Products under HTS 1602.49.10.00
Canned Pork Liver Pate
Canned pork liver pate is a prepared spread made from pork liver, a type of meat offal from swine, blended with spices and preservatives. It falls under HTS 1602.49.10.00 as 'offal' of swine that is prepared or preserved, distinct from fresh or frozen offal in Chapter 2. This classification applies to processed liver products not suitable for immediate cooking.
Pork Hearts in Brine
Pork hearts preserved in brine are cooked or salted swine offal, commonly used in stews or as pet food ingredients. Classified under HTS 1602.49.10.00 for prepared or preserved offal of swine, excluding fresh or simply chilled products. The brining process qualifies it as 'prepared' per Chapter 16 notes.
Cooked Pork Kidneys
Cooked pork kidneys are swine offal that has been boiled, seasoned, and canned for human consumption. This HTS 1602.49.10.00 covers other prepared offal of swine, including kidneys not specifically named elsewhere. Cooking renders it preserved, distinguishing from raw offal.
Pork Tongues in Aspic
Pork tongues set in aspic jelly are preserved swine offal, braised and gelled for gourmet charcuterie. Under HTS 1602.49.10.00 as other prepared offal of swine, including tongues not hams or mixtures. Aspic preservation qualifies as 'prepared' per chapter definitions.
Preserved Pork Spleens
Preserved pork spleens are swine offal canned in their own juices or brine for culinary use. Classified in HTS 1602.49.10.00 as other prepared offal of swine. Preservation method ensures long shelf life, differentiating from Chapter 2 fresh offal.
Pork Cheeks Braised and Canned
Braised pork cheeks are swine offal slowly cooked and canned, valued in gastronomy. HTS 1602.49.10.00 for other prepared swine offal, as cheeks are variety meat not muscle cuts. Braising counts as preparation per Chapter 16.