Pig Fat, Not Rendered, Fresh, Chilled, Frozen, Salted, Brined, Dried or Smoked

Imported pig fat must originate from a foreign establishment that has been certified by its national competent authority and approved by USDA FSIS. At the US port of entry, shipments are subject to FSIS reinspection for labeling, temperature, and condition. Product that fails reinspection may be refused entry or destroyed.

Spain and Poland supply specialty pig fat cuts — particularly those from Iberian or heritage breeds — that are sought by artisan charcuterie producers and specialty food manufacturers in the US. These cuts carry flavor and fat-composition profiles not easily replicated from commodity North American pork fat, justifying the additional logistics and compliance costs of transatlantic shipment.