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HSChapter 02
U.S. imports of other cured pork (not elsewhere specified), salted, brined, dried, or smoked (HS 021019) totaled $20.8M in April 2026, traded with 8 countries.
Importers of Other Cured Pork (Not Elsewhere Specified), Salted, Brined, Dried, or Smoked paid $1.9M in duties in April 2026 — an effective duty rate of 9.8% on $19.4M in dutiable value, based on actual customs collections rather than the published tariff schedule.
Last updated: April 2026 dataItaly and Spain lead US imports under this residual cured-pork heading, which captures specialty products — including pancetta, guanciale, and various regional salumi — that do not fall within the more specific bone-in ham or belly provisions. A notable 10-digit line here is 0210190010, which covers Canadian-style bacon, a product distinct from standard belly bacon in both cut and cure method. All entries require USDA FSIS reinspection, and the diversity of product types under this heading means that precise product specifications and establishment approval documentation are especially important for accurate classification and smooth port clearance.
AI-written summary of the official U.S. Census Bureau trade figures on this page — verify before relying on it.
Canadian-style bacon is made from the pork loin rather than the belly, giving it a leaner profile and a distinct round shape. For HTS classification, the key distinguishing factor is the cut of origin — loin versus belly — along with the curing and smoking process. Importers should ensure that product specifications clearly document the anatomical source to support classification under 0210190010 rather than the belly-based bacon line under heading 021012.
First, obtain a detailed product specification from the foreign supplier identifying the cut, curing method, and any protected-designation status. Second, confirm that the producing establishment holds current FSIS approval for the specific product type. Third, review whether the product's processing characteristics (salted, brined, dried, or smoked) align with the scope of the applicable 10-digit line. If classification remains uncertain, a CBP binding ruling request is the most reliable path. Consult a licensed customs broker to coordinate the entry package.
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Monthly import values over time
HS10 import codes under this HS6 parent. Source: U.S. Harmonized Tariff Schedule.
| Code | Description | Import Value | Effective Tariff % | Duty Collected |
|---|---|---|---|---|
| 0210190090 | MEAT OF SWINE, SALTED, BRINE, DRIED, SMOKED, NESOI | $20.8M | 9.78% | $1.9M |
MEAT OF SWINE, SALTED, BRINE, DRIED, SMOKED, NESOI
HS10 export codes under this HS6 parent. Source: U.S. Schedule B export classification.
| Code | Description | Export Value |
|---|---|---|
| 0210190000 | MEAT OF SWINE, SALTED, BRINE, DRIED, SMOKED, NESOI | $3.7M |
MEAT OF SWINE, SALTED, BRINE, DRIED, SMOKED, NESOI
482.5K kg
MEAT OF BOVINE ANIMALS, BONELESS, FROZEN
HS 020230
MEAT OF BOVINE ANIMALS, BONELESS, FRESH OR CHILLED
HS 020130
MEAT, BOVINE CUTS WITH BONE IN, FRESH OR CHILLED
HS 020120
MEAT OF SWINE, NESOI, FROZEN
HS 020329
MEAT OF SWINE, NESOI, FRESH OR CHILLED
HS 020319
MEAT OF SHEEP, CUTS, BONE IN NESOI, FRESH, CHILLED
HS 020422
| State | Imports | Exports | Balance |
|---|---|---|---|
| New Jersey | $10.2M | $14K | -$10.2M |
| New York | $4.5M | $42K | -$4.5M |
| Virginia | $3.1M | -- | -$3.1M |
| Port | Imports | Exports | Balance |
|---|---|---|---|
| NEWARK, NJ | $14.4M | -- | -$14.4M |
| NEW YORK, NY | $3.3M | $172K | -$3.2M |
| LAREDO, TX | -- | $1.5M | +$1.5M |