Collagen Sausage Casing for Pork Links from Japan
Edible collagen-based sausage casings specifically designed for encasing fresh pork sausage links, formed from hardened bovine collagen protein. These casings provide a natural-looking barrier that shrinks during cooking, classified under HTS 3917.10.60.00 as artificial guts of collagen for food processing. They meet the chapter's polymer classification by being protein-derived rather than synthetic plastic.
Duty Rate — Japan → United States
12.5%
Rate breakdown
9903.05.4912.5%Section 301 (forced labor) — Japan (col1 rate < 12.5 percent): MFN < 12.5% → total duty capped at 12.5%
Import Tips
• Verify collagen source (e.g
• bovine) and provide certificates of edibility from FDA-approved suppliers to meet food import standards
• Ensure labeling distinguishes from cellulosic casings to avoid reclassification
• Check for attached fittings, as duty-free status under heading 3917 requires them for certain rates