Bone-In Hams, Shoulders, and Cuts of Swine, Salted, Dried, or Smoked

USDA APHIS maintains foot-and-mouth disease (FMD) regionalization rules that can require additional treatment or certification for bone-in pork products from regions where FMD has historically been present. Spain and Italy have established equivalency agreements with USDA that permit entry of their cured bone-in products, but importers must ensure that the specific product and curing process meet APHIS requirements, which differ from standard FSIS inspection.

Line 0210110010 covers hams and cuts of swine with bone, while 0210110020 covers shoulders and cuts with bone. Line 0210110000 is a combined or residual line. The anatomical cut — ham (hind leg) versus shoulder (front leg) — determines which specific line applies, so commercial invoices and packing lists should clearly identify the primal cut.