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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If fresh or simply chilled
Fresh pork tongues are other edible swine offal under Chapter 2.
If shoulders and cuts thereof
If tongues are processed with muscle cuts, it may classify as prepared pork mixtures.
If extracted as gelatin source
Offal boiled solely for gelatin production falls under Chapter 35.
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Import Tips & Compliance
• Ensure aspic is meat-derived gelatin to stay in Chapter 16, not Chapter 21 mixtures
• Declare net drained weight of offal for accurate duty assessment
• Comply with EU/US equivalence agreements if exporting from approved facilities
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.
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.
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.