What is HS code for pig fat?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
HS-6 · Subheading
020910
Fat; pig fat, free of lean meat, not rendered or otherwise extracted, fresh, chilled, frozen, salted, in brine, dried or smoked
Heading 0209 — Pig fat, free of lean meat, and poultry fat, not rendered or otherwise extracted, fresh, chilled, frozen, salted, in brine, dried or smoked
Chapter 02: Meat and edible meat offal
Plain-language overview
Use HS-6 020910 when importing or exporting pig fat that is free of lean meat and not rendered. This includes products like fresh or frozen pig fat, often used in cooking or food production.
This code specifically applies to pig fat, distinguishing it from other types of animal fats, such as poultry fat classified under HS-6 020920. If you're dealing with poultry fat, you'll need to look at a different classification.
Products under this code can be fresh, chilled, frozen, salted, or dried, making it versatile for various culinary applications. Ensure you check the state of the product to determine the correct classification.
When shipping pig fat, consider how it's packaged. For example, if you're exporting fresh pig fat in vacuum-sealed bags, this would still fall under HS-6 020910.
Keywords & topics
Useful terms traders and brokers use for this HS-6 subheading.
pig fat classification · fresh pig fat import · frozen pig fat export · salted pig fat · dried pig fat · chilled pig fat · smoked pig fat · poultry fat HS code · animal fat import regulations · food production pig fat · culinary uses of pig fat · packaging pig fat shipments
Examples
Drawn from the official tariff wording for this HS-6 subheading. Always confirm against your published schedule and legal notes.
- Fresh pig fat packaged in vacuum-sealed bags for export
- Frozen pig fat blocks for use in food manufacturing
- Salted pig fat intended for charcuterie production
- Dried pig fat used as a flavoring agent in cooking
- Chilled pig fat sold in bulk to restaurants
- Pig fat in brine for specialty culinary uses
- Smoked pig fat for gourmet food products
- Pig fat used in the production of lard
Common questions
Frequent classification questions with short practical guidance.
How to classify pig fat for import?
Write down material, use, and product form first, then compare nearby lines before you lock the code.
Is frozen pig fat the same as fresh?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
Can I export salted pig fat?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
What packaging is needed for pig fat?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
Differences between pig fat and poultry fat HS codes
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
What are the uses of pig fat in cooking?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
How to declare pig fat at customs?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
Related topics
Common real-world topics that come up during code comparison.
How to determine the correct HS code for pig fat
Use this topic to narrow your shortlist, then validate the final code against legal wording.
What types of pig fat are included in HS-6 020910
Use this topic to narrow your shortlist, then validate the final code against legal wording.
Can I import pig fat that is not rendered?
Check the exact product specs and destination-country tariff notes before finalizing the code.
What are the packaging requirements for pig fat shipments?
Use this as a checklist topic, then confirm legal requirements with your broker or customs advisor.
Differences between fresh and frozen pig fat classification
Compare adjacent HS lines and pick the one that matches material, function, and product form most closely.
How to classify salted pig fat for export
Check the exact product specs and destination-country tariff notes before finalizing the code.
What are the regulations for importing pig fat?
Check the exact product specs and destination-country tariff notes before finalizing the code.
How to handle customs for pig fat products
Check the exact product specs and destination-country tariff notes before finalizing the code.
Questions & answers
For orientation only—the binding text is your national tariff and the WCO nomenclature your country uses.
- What types of products fall under HS-6 020910?
- HS-6 020910 covers pig fat that is free of lean meat, including fresh, frozen, salted, dried, or smoked forms.
- Can I export frozen pig fat with this code?
- Yes, frozen pig fat is classified under HS-6 020910, as long as it is free of lean meat and not rendered.
- What is the difference between HS-6 020910 and HS-6 020920?
- HS-6 020910 is for pig fat, while HS-6 020920 is for poultry fat. Ensure you classify based on the type of animal fat.
- Are there specific packaging requirements for pig fat?
- While there are no strict packaging requirements, using vacuum-sealed bags or containers can help maintain freshness and comply with customs regulations.
- How do I declare pig fat at customs?
- When declaring pig fat, provide the HS code 020910, describe the product accurately, and include details about its state (fresh, frozen, etc.).
- Is there a limit on the quantity of pig fat I can import?
- Import limits may vary by country, so check with your local customs authority for specific regulations regarding pig fat.
- Can I import salted pig fat for food production?
- Yes, salted pig fat is classified under HS-6 020910 and can be imported for food production purposes.
- What are the culinary uses of pig fat?
- Pig fat is commonly used in cooking for flavoring, in charcuterie, and as a base for lard in baking.
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