Bone-In Pork Hams, Shoulders & Cuts, Salted, Dried, or Smoked

The distinction follows the anatomical origin of the cut: hams and ham cuts derive from the hind leg of the pig, while shoulder cuts come from the front leg and shoulder area. For whole bone-in products like Jamón Ibérico or Prosciutto, the cut type is typically clear from the product specification sheet and the foreign establishment's processing documentation. When the anatomical origin is ambiguous — for example, with portioned or sliced product — a binding ruling from CBP may be advisable.

CBP generally looks for evidence that the product has undergone a genuine drying or curing process beyond simple salting — such as a minimum aging period, moisture-to-protein ratio specifications, or a recognized production standard (e.g., a PDO specification). Importers should obtain from their supplier a detailed product specification sheet, the relevant foreign establishment approval documentation, and, where applicable, a certificate of authenticity for protected-designation products. Consult a licensed customs broker to ensure the entry package is complete.