Harmonized System
U.S. imports of Cured Pork (Other Cuts), Salted, Brined, Dried, or Smoked (HS 021019) totaled $22.4M in August 2026, imported from 9 countries.
Importers of Cured Pork (Other Cuts), Salted, Brined, Dried, or Smoked paid $1.8M in duties in August 2026, an average duty rate of 7.83% — duty actually collected as a share of the imports that cleared customs, not the published tariff schedule.
Last updated: August 2026 dataItaly and Spain lead US imports under this heading, which covers cured pork cuts beyond bellies — including hams, shoulders, loins, and specialty products such as prosciutto, Ibérico, and Canadian-style bacon. USDA FSIS governs admissibility, requiring reinspection at approved ports of entry from certified foreign establishments. The US tariff schedule carves out a dedicated line for Canadian-style bacon (0210190010), reflecting its distinct processing profile, while the remaining lines capture the broad range of salted, brined, dried, and smoked pork not elsewhere specified. The prominence of Italian and Spanish suppliers reflects strong demand for PDO-designated charcuterie in the US specialty food sector.
AI-written summary of the official U.S. Census Bureau trade figures on this page — verify before relying on it.
384 import shipments a month
Yes, whole and sliced dry-cured hams such as prosciutto and Ibérico products typically fall under this heading. Beyond standard FSIS reinspection, certain bone-in dry-cured hams from specific countries require USDA APHIS permits related to foot-and-mouth disease status. Importers should verify both FSIS establishment approval and any applicable APHIS permit requirements before shipment.
Canadian-style bacon refers specifically to cured, smoked pork loin — a leaner, round-cut product distinct from belly-derived bacon. The dedicated tariff line reflects this processing and anatomical distinction. Products that do not meet the Canadian-style specification fall into the broader NESOI lines covering all other salted, brined, dried, or smoked pork cuts.
Subheading 1 of 8 in heading 0210
Subheading 021019 · $22.4M of $34.3M
Trade Directory
List your company under HS 021019 — Cured Pork (Other Cuts), Salted, Brined, Dried, or Smoked, so the companies trading it can find you. Be the first supplier listed.
HS10 import codes under this HS6 parent, each with its own page. Source: U.S. Harmonized Tariff Schedule.
| Code | Description | Imports for consumption | Average duty rate | Dutiable Share | Duty Collected |
|---|---|---|---|---|---|
| 0210190090 | Meat of Swine, Salted, Brine, Dried, Smoked, NESOI | $22.3M | 7.85% | 95.53% | $1.8M |
| 0210190010 | Bacon of Swine, Canadian Style | $57K | 0.00% | 0.00% | -- |
HS10 export codes under this HS6 parent, each with its own page. Source: U.S. Schedule B export classification.
| Code | Description | Export Value |
|---|---|---|
| 0210190000 | Meat of Swine, Salted, Brine, Dried, Smoked, NESOI | $4.3M |
Import lines come from the U.S. Harmonized Tariff Schedule and export lines from Schedule B. The two are numbered by different agencies, so the same 10-digit code can appear in both tables describing a different product.
ImportsExports
Imports
$22.4MYoY · free account
Exports
$4.3MYoY · free account
12-mo low · imports
Low · free accountOver the twelve months to August 2026, the U.S. imported $279.9M of Cured Pork (Other Cuts), Salted, Brined, Dried, or Smoked and exported $35.0M.
Through August 2026. Source: U.S. Census Bureau.
Imports · August 2026
origin
Italy and Spain together supply 95% of it. Germany pays 10.0% duty; Canada 0.0%.
customs district
destination
entry
rate provision · imports
4.7% enters free of duty; duty collected equals 7.83% of imports for consumption.