Pickled Rambouillet Lambskin

High-quality Rambouillet lambskin pickled for softness and preservation, dewooled for clean processing. Classified in HTS 4102.21.00.95 as other pickled raw skins of lambs without wool on. Preferred for fine glove and apparel leathers.

Import Duty Rates by Country of Origin

Origin CountryMFN RateCh.99 SurchargesTotal Effective Rate
šŸ‡ØšŸ‡³ChinaFree+17.5%17.5%
šŸ‡²šŸ‡½MexicoFree+10.0%10%
šŸ‡ØšŸ‡¦CanadaFree+10.0%10%
šŸ‡©šŸ‡ŖGermanyFree+10.0%10%
šŸ‡ÆšŸ‡µJapanFree+10.0%10%

Alternative Classifications

This product could be classified differently depending on its characteristics or intended use.

4102.21.00Same rate: 17.5%

If preservation is solely by salting

Purely salted (no acid) uses the salted subheading, distinct from acid-pickled.

4106.22.00.00Higher: 37.4% vs 17.5%

If vegetable tanned into crust

Vegetable-tanned sheep crust leather moves to heading 4106.

4107.11Lower: 12.4% vs 17.5%

If further prepared into full-grain leather

Advanced processing beyond crust results in finished leather under 4107.

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Import Tips & Compliance

• Document breed origin for quota eligibility; some countries restrict lambskin imports

• Ensure pH between 1.5-2.5 with lab reports to prove true pickling vs. tanning

• Avoid bulk packaging without ventilation to prevent bacterial growth claims at entry