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SITCSection 0
U.S. imports of salted, brined, dried, or smoked pork bellies and cuts (SITC 01612) totaled $9.2M in April 2026, traded with 5 countries.
Importers of Salted, Brined, Dried, or Smoked Pork Bellies and Cuts paid $3K in duties in April 2026 — an effective duty rate of 5.7% on $55K in dutiable value, based on actual customs collections rather than the published tariff schedule.
Last updated: April 2026 dataPork bellies and their cuts — the raw material for bacon and pancetta — preserved by salting, brining, drying, or smoking represent a commercially significant import category for US food processors and specialty retailers. USDA FSIS governs admissibility, requiring establishment approval and port-of-entry reinspection, while USDA APHIS rules on whether the origin region is eligible to export pork in this form based on foreign animal disease status. The distinction between belly cuts salted in brine (wet-cured) and those that are dried or smoked (dry-cured) can affect both the applicable FSIS process validation requirements and the product's shelf life and cold-chain needs during transit. Importers should also be aware that smoked belly products may face additional labeling scrutiny regarding smoke flavoring versus natural smoke processes.
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Yes. FSIS evaluates whether the specific curing process used by the foreign establishment achieves required pathogen reduction. Wet-brined and dry-cured or smoked products may require different process validations, and the establishment's FSIS approval must cover the specific method used. Importers should confirm that the approval on file matches the actual production process.
Smoked pork products must accurately disclose whether the smoke flavor results from direct wood smoke or from liquid smoke flavoring, as these are treated differently under FSIS labeling regulations. Mislabeling the smoking method can result in product detention or refusal at the port of entry, so importers should verify label compliance before shipment.
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Monthly import values over time