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HSChapter 02
U.S. imports of shoulders and cuts of swine, bone-in, salted, brined, dried, or smoked (HS 0210110020) totaled $71K in June 2026, traded with 2 countries.
Importers of Shoulders and Cuts of Swine, Bone-In, Salted, Brined, Dried, or Smoked paid $7K in duties in June 2026 — an effective duty rate of 10% on $66K in dutiable value, based on actual customs collections rather than the published tariff schedule. Shoulders and Cuts of Swine, Bone-In, Salted, Brined, Dried, or Smoked imports of $71K in June 2026 ran 73% below the year-to-date monthly average of $266K.
This HS10 code covers bone-in pork shoulders and their cuts that have been preserved by salting, brining, drying, or smoking. It is the US-specific subheading distinguishing shoulder cuts from ham cuts within the bone-in cured swine category. Cured bone-in pork shoulders, including products like coppa or cured picnic shoulders, are classified here.
AI-written summary of the official U.S. Census Bureau trade figures on this page — verify before relying on it.
Bone-in cured pork shoulders and their cuts, including products such as cured picnic shoulders, bone-in coppa, and similar traditional cured shoulder preparations, are classified under 0210110020.
Duty rates for both subheadings are found in the US HTS and may differ. Importers should check the current HTS schedule and applicable trade agreements, as preferential rates under FTAs may apply differently to each subheading.
Importers must provide a commercial invoice stating country of origin, a USDA APHIS import permit, a veterinary health certificate from the exporting country's competent authority, and compliance documentation with FSIS foreign establishment requirements.
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Monthly import values over time
No geographic breakdown available
U.S. trade for this product is not broken down by state or port in the latest Census Bureau release.