HS-6 · Subheading
021012
Meat; salted, in brine, dried or smoked, of swine, bellies (streaky) and cuts thereof
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 021012 when importing or exporting salted, dried, or smoked pork bellies and cuts. For example, if you're shipping a batch of smoked pork belly to a restaurant, this is the correct code to use.
This code specifically covers bellies (streaky) and other related cuts of swine that have been preserved through salting, drying, or smoking. In contrast, HS-6 021011 applies to salted pork, which may not include the drying or smoking processes.
When classifying products under this heading, it's important to distinguish between the types of preservation methods. While HS-6 021012 focuses on smoked and dried cuts, HS-6 021019 includes other salted pork products that may not fit this specific description.
If you're unsure whether your product qualifies under this HS-6 line, consider factors such as the preservation method and the specific cut of meat. This will help ensure accurate classification and compliance with customs regulations.
Keywords & topics
Short phrases that describe this HS-6 subheading when you're searching or filtering schedules.
salted pork belly · smoked pork cuts · dried pork belly · pork belly classification · meat preservation methods · pork belly export · cured pork products · meat offal · pork belly shipments · edible meat products · pork belly packaging · meat customs codes · pork belly trade · salted meat · smoked meat products
Examples
Drawn from the official tariff wording for this HS-6 subheading. Always confirm against your published schedule and legal notes.
- Smoked pork belly packaged for retail sale
- Dried streaky bacon for export
- Salted pork belly used in culinary dishes
- Cured pork cuts for charcuterie boards
- Smoked pork belly slices vacuum-sealed for distribution
- Salted and dried pork belly for long-term storage
- Pork belly strips prepared for grilling or frying
- Processed pork belly for use in food manufacturing
Common questions
How people often phrase their search when they're trying to classify goods like yours.
- What is HS code 021012 used for?
- How to classify smoked pork belly?
- Is dried pork belly covered under HS-6 021012?
- What are the requirements for exporting salted pork?
- Can I use HS-6 021012 for all pork belly products?
- What are the differences between HS-6 021011 and 021012?
- How to determine the correct HS code for cured meats?
- What packaging is required for exporting pork belly?
Related topics
Longer phrases that come up when you're comparing codes or talking to a broker.
- How to classify salted and smoked pork belly for customs
- What types of pork cuts fall under HS-6 021012
- Requirements for importing dried pork belly into the US
- Differences between salted and smoked pork belly classifications
- Best practices for exporting cured pork belly products
- Understanding meat preservation methods for HS classification
- How to ensure compliance when shipping pork belly internationally
- Guidelines for packaging smoked pork belly for export
Questions & answers
For orientation only—the binding text is your national tariff and the WCO nomenclature your country uses.
- What types of products can I classify under HS-6 021012?
- You can classify salted, dried, or smoked pork bellies and related cuts under HS-6 021012.
- How do I know if my pork belly product fits this HS code?
- Check if your product is preserved through salting, drying, or smoking and ensure it includes belly cuts of swine.
- Can I use HS-6 021012 for fresh pork belly?
- No, HS-6 021012 is specifically for preserved pork belly. Fresh pork would fall under a different classification.
- What is the difference between HS-6 021011 and HS-6 021012?
- HS-6 021011 covers salted pork without specific preservation methods, while HS-6 021012 includes smoked and dried pork belly.
- Are there specific packaging requirements for exporting pork belly?
- Yes, ensure your pork belly is vacuum-sealed and labeled according to food safety standards for export.
- What documentation do I need for importing salted pork belly?
- You will need a commercial invoice, packing list, and possibly health certificates depending on the destination country's regulations.
- Can I classify cured pork belly as HS-6 021012?
- Yes, if the cured pork belly is salted, dried, or smoked, it can be classified under HS-6 021012.
- What should I do if I'm unsure about the classification of my pork product?
- Consult with a customs broker or refer to official customs rulings to ensure accurate classification.
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