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SITCSection 4
U.S. imports of fresh, chilled, frozen, salted, or smoked pig and poultry fat (not rendered) (SITC 41131) totaled $1.1M in April 2026, traded with 4 countries.
Importers of Fresh, Chilled, Frozen, Salted, or Smoked Pig and Poultry Fat (Not Rendered) paid $20K in duties in April 2026 — an effective duty rate of 14% on $145K in dutiable value, based on actual customs collections rather than the published tariff schedule.
Last updated: April 2026 dataUnrendered pig fat (without lean meat) and raw poultry fat preserved by chilling, freezing, salting, brining, drying, or smoking are distinct from rendered lard and poultry fat in both processing state and regulatory treatment. USDA FSIS governs these products as unprocessed animal fat from swine and poultry, requiring import eligibility from approved foreign countries and establishments, plus reinspection at the US border. The preservation method — particularly frozen versus chilled — affects cold-chain logistics and shelf-life management, which are key operational considerations for importers sourcing these fats for further rendering or food processing.
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FSIS conducts an equivalence review of the exporting country's food safety inspection system. Only countries whose systems FSIS has determined to be equivalent to the US system — and specific establishments within those countries — are eligible to export unrendered swine and poultry fat for US entry. The FSIS website maintains a current list of eligible countries and establishments.
Yes — this heading specifically covers fat tissue that does not contain lean meat. Products such as pork belly or jowl, which include both fat and lean meat layers, classify under meat headings rather than here. The presence or absence of lean meat is the critical distinction, and borderline products may require a CBP binding ruling to confirm correct classification.
Monthly import values over time
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