Other Cured Pork Cuts (Salted, Brined, Dried, or Smoked)

Canadian-style bacon (0210190010) is classified separately because it is made from the pork loin rather than the belly, and its curing and smoking profile differs from conventional bacon. This distinction matters for classification: a product labeled 'Canadian bacon' that does not meet the loin-cut and processing criteria may fall instead under the general NESOI line (0210190090).

Yes. In addition to standard FSIS reinspection, certain dry-cured hams from Europe have historically been subject to additional USDA APHIS and FSIS review related to foot-and-mouth disease risk. Eligibility for entry depends on the specific region of origin and the curing process used. Importers should confirm current admissibility status with FSIS and APHIS before arranging shipment, as approved regions and establishments can change.