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HSChapter 02
U.S. imports of hams and cuts of swine, bone-in, salted, brined, dried, or smoked (HS 0210110010) totaled $1.5M in June 2026, traded with 4 countries.
Importers of Hams and Cuts of Swine, Bone-In, Salted, Brined, Dried, or Smoked paid $148K in duties in June 2026 — an effective duty rate of 10% on $1.5M in dutiable value, based on actual customs collections rather than the published tariff schedule. Hams and Cuts of Swine, Bone-In, Salted, Brined, Dried, or Smoked imports of $1.5M in June 2026 ran 27% above the year-to-date monthly average of $1.2M.
This HS10 code specifically covers bone-in hams and their cuts from swine, preserved by salting, brining, drying, or smoking. It is distinct from the shoulder subheading (0210110020) and is used for precise US customs classification of bone-in ham products. Products such as whole bone-in prosciutto, country hams, and similar cured bone-in ham cuts are classified here.
AI-written summary of the official U.S. Census Bureau trade figures on this page — verify before relying on it.
Code 0210110010 covers bone-in hams and their cuts (rear leg cuts), while 0210110020 covers bone-in shoulders and their cuts (front leg/shoulder cuts). The anatomical origin of the cut determines the correct subheading.
The distinction is based on the anatomical primal: hams come from the rear leg of the swine, while shoulders come from the front leg/shoulder primal. CBP may request documentation or product specifications to verify the correct subheading.
USDA FSIS requires that imported bone-in cured hams bear labels approved by FSIS, including country of origin, net weight, and ingredient declarations. Products must also meet FSIS standards of identity for cured ham products.
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Monthly import values over time
No geographic breakdown available
U.S. trade for this product is not broken down by state or port in the latest Census Bureau release.