Prepared or Preserved Pork Shoulders & Shoulder Cuts

Classification depends on the anatomical origin of the cut. Hams derive from the hind leg of the pig, while shoulders come from the front leg (picnic or Boston butt). When the cut of origin is unclear from commercial documentation, CBP may request additional information such as a product specification sheet or veterinary certificate identifying the primal cut.

Yes. Line 1602422040 covers boned and cooked shoulder cuts in airtight containers of 1 kg or more, paralleling the structure used for hams. Products in airtight containers below 1 kg fall under 1602422000. The net weight of the product in its immediate container at importation determines which line applies.