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

Both products are bone-in cured pork cuts and are classified under the hams and cuts line (0210110010) when they are ham-derived, or potentially under the shoulders line (0210110020) if the cut originates from the shoulder primal. The specific 10-digit line depends on the anatomical cut, not the brand or geographic indication. Importers should confirm the cut with the foreign supplier to ensure correct classification.

European dry-cured bone-in hams must originate from FSIS-approved foreign establishments, and the exporting country's competent authority must certify the product meets US food safety standards. FSIS has specific protocols for dry-cured products, including verification of curing time and salt concentration as pathogen-control measures. Shipments are reinspected at the US port of entry, and any product failing to meet FSIS standards may be refused entry.