Cured Pork Bellies & Bacon

The US tariff schedule separates bacon of swine (0210120020) from other salted, brined, dried, or smoked belly cuts and portions (0210120040). Classification turns on whether the product meets the trade understanding of 'bacon' — typically a cured and often smoked belly slab or slice — versus a belly cut preserved by another method. When the distinction is unclear, a binding ruling from CBP is advisable before importation.

Shipments must originate from a USDA FSIS-approved foreign establishment and be accompanied by a foreign government health certificate. Products are subject to FSIS reinspection at the US port of entry. Importers should also verify whether the exporting country's establishment is on the current FSIS-approved list before shipment.