What is HS code 021011?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
HS-6 · Subheading
021011
Meat; salted, in brine, dried or smoked, of swine, hams, shoulders and cuts thereof, with bone in
Heading 0210 — Meat and edible meat offal; salted, in brine, dried or smoked; edible flours and meals of meat or meat offal
Chapter 02: Meat and edible meat offal
Plain-language overview
Use HS-6 021011 when importing or exporting salted, dried, or smoked meat from swine, such as hams or shoulders. For example, if you're shipping a package of cured hams, this code will apply.
This code specifically covers swine meat that is preserved through salting, drying, or smoking, and includes cuts that still have the bone in. It differs from HS-6 021012, which pertains to similar products but without the bone.
If you're dealing with products like smoked pork shoulders or salted hams, 021011 is the correct classification. However, if your product is a boneless cut, you would need to look at HS-6 021012 instead.
Understanding the nuances between these codes can help avoid customs delays and ensure compliance with import/export regulations.
Keywords & topics
Useful terms traders and brokers use for this HS-6 subheading.
salted pork hams · dried swine meat · smoked pork shoulders · import meat products · export meat cuts · pork preservation methods · meat classification · customs meat codes · cured meat shipments · pork products with bone · meat and offal · food safety regulations · meat packaging requirements · pork export documentation · meat import compliance
Examples
Drawn from the official tariff wording for this HS-6 subheading. Always confirm against your published schedule and legal notes.
- Cured hams with bone, vacuum-sealed for export
- Salted pork shoulders packaged for retail
- Smoked pork belly intended for gourmet markets
- Dried ham slices for charcuterie boards
- Brined pork cuts shipped to restaurants
- Salted and dried swine meat for food processors
- Smoked hams sold at farmers' markets
- Pork hocks preserved for traditional dishes
Common questions
Frequent classification questions with short practical guidance.
How to classify salted pork products?
Write down material, use, and product form first, then compare nearby lines before you lock the code.
Are smoked hams classified under 021011?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
What meat cuts fall under HS-6 021011?
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Do I need special permits for exporting salted meat?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
How to package dried pork for export?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
What are the customs duties for HS-6 021011?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
Can I use 021011 for boneless pork cuts?
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.
What products are included in HS-6 021011?
Use this topic to narrow your shortlist, then validate the final code against legal wording.
How to determine if my meat product is salted or dried?
Use this topic to narrow your shortlist, then validate the final code against legal wording.
Differences between HS-6 021011 and 021012 for pork
Compare adjacent HS lines and pick the one that matches material, function, and product form most closely.
What are the regulations for importing salted hams?
Check the exact product specs and destination-country tariff notes before finalizing the code.
How to prepare documentation for pork exports?
Check the exact product specs and destination-country tariff notes before finalizing the code.
What does it mean for pork to be cured or smoked?
Use this topic to narrow your shortlist, then validate the final code against legal wording.
Can I export salted pork without a license?
Check the exact product specs and destination-country tariff notes before finalizing the code.
How to avoid customs issues with meat classifications?
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 021011?
- HS-6 021011 covers salted, dried, or smoked pork products, including hams and shoulders that still have the bone.
- Is there a difference between HS-6 021011 and HS-6 021012?
- Yes, HS-6 021011 is for pork cuts with bone, while HS-6 021012 is for boneless cuts.
- Do I need special documentation for exporting salted pork?
- Yes, ensure you have the necessary health and export permits, as well as accurate customs declarations.
- Can I use HS-6 021011 for smoked pork belly?
- Yes, smoked pork belly is classified under HS-6 021011 as long as it is preserved through smoking.
- What are the customs duties for importing salted pork?
- Customs duties vary by country, so check with your local customs authority for specific rates on HS-6 021011.
- How should I package dried pork for export?
- Dried pork should be vacuum-sealed and labeled properly to meet food safety standards for export.
- Are there any health regulations for importing salted meat?
- Yes, importing salted meat typically requires compliance with health regulations, including inspections and certifications.
- What happens if my product doesn't fit HS-6 021011?
- If your product doesn't fit this classification, you may need to look for a different HS code that accurately describes your meat product.
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