Standard International Trade Classification
U.S. imports of Bone-In Hams, Shoulders, and Cuts of Swine, Dried, Salted, or Smoked (SITC 01611) totaled $3.3M in August 2026, imported from 5 countries.
Importers of Bone-In Hams, Shoulders, and Cuts of Swine, Dried, Salted, or Smoked paid $306K in duties in August 2026, an average duty rate of 9.20% — duty actually collected as a share of the imports that cleared customs, not the published tariff schedule. Bone-In Hams, Shoulders, and Cuts of Swine, Dried, Salted, or Smoked imports of $3.3M in August 2026 ran 104% above the year-to-date monthly average of $1.6M.
Last updated: August 2026 dataBone-in cured pork cuts — including prosciutto, jamón, and similar traditional dry-cured products — are among the most scrutinized categories in US pork imports due to the intersection of USDA FSIS food-safety requirements and USDA APHIS regulations governing bone-in pork from regions with foot-and-mouth disease or African swine fever risk. APHIS maintains a list of approved regions for bone-in pork, and product from non-approved regions is generally prohibited regardless of processing method. FSIS separately requires that the curing establishment be approved and that the product meet pathogen reduction standards validated for the specific process (drying time, salt concentration, water activity). Importers of artisanal dry-cured hams should confirm both APHIS regional eligibility and FSIS establishment approval well before contracting, as the approval process can be lengthy.
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119 import shipments a month
APHIS regulates bone-in pork imports to prevent the introduction of foreign animal diseases such as foot-and-mouth disease and African swine fever, which can be transmitted via bone material even in cured products. A country or region must be recognized by APHIS as free of these diseases — or demonstrate that its curing process mitigates the risk — before bone-in pork products can legally enter the US.
FSIS requires that the curing process used by the foreign establishment be scientifically validated to achieve the required pathogen reduction for the specific product. This typically involves demonstrating that salt concentration, water activity, and curing duration meet established lethality standards. The establishment must be FSIS-approved, and the process validation documentation may be reviewed during the equivalence determination.
Basic heading 214 of 337 in section 0
Basic heading 01611 · $3.3M of $14.7B
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Imports · August 2026
origin
Spain and Italy together supply 93% of it. Poland pays 10.0% duty; Canada 0.0%.
customs district
Census does not publish district detail for this classification system.
destination
Census does not publish state detail for this classification system.
entry
Census does not publish port detail for this classification system.
ImportsExports
Imports
$3.3MYoY · free account
Exports
$1.5MYoY · free account
12-mo low · imports
Low · free accountOver the twelve months to August 2026, the U.S. imported $22.3M of Bone-In Hams, Shoulders, and Cuts of Swine, Dried, Salted, or Smoked and exported $74.5M.
Through August 2026. Source: U.S. Census Bureau.