What is HS code 021019 used for?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
HS-6 · Subheading
021019
Meat; salted in brine, dried or smoked, of swine, n.e.c. in item no. 0210.1
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 021019 when importing or exporting salted, dried, or smoked meat from swine that doesn't fit other specific categories. For example, this could include dried pork belly or smoked ham hocks.
This code applies specifically to pork products that are preserved through salting, drying, or smoking. If you're dealing with fresh or chilled pork, you'd look at a different code, such as HS-6 0203 for fresh or chilled meat.
When classifying products under this heading, it's crucial to distinguish between salted and non-salted items. For instance, HS-6 0210.2 covers salted or preserved meat from other animals, while HS-6 021019 is strictly for swine.
Understanding the nuances of this HS-6 line helps ensure compliance with customs regulations and avoids misclassification penalties.
Keywords & topics
Useful terms traders and brokers use for this HS-6 subheading.
salted pork products · dried pork · smoked meat · pork jerky · cured pork · meat classification · pork belly · pork hocks · edible meat offal · meat import regulations · customs classification · pork products · meat export · HS code 021019 · meat preservation methods · pork sausages · canned pork products
Examples
Drawn from the official tariff wording for this HS-6 subheading. Always confirm against your published schedule and legal notes.
- Dried pork jerky packaged in vacuum-sealed bags
- Smoked pork chops sold in bulk to retailers
- Salted pork belly intended for culinary use
- Canned or jarred smoked pork products
- Dried and salted pork rinds for snack foods
- Pork hocks cured with salt and spices
- Dried sausages made from pork, such as salami
- Salted pork lard used for cooking
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.
Is smoked pork included in HS-6 021019?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
What are examples of products under HS-6 021019?
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How to import dried pork legally?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
What are the customs duties for salted pork?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
Can I export smoked pork with this code?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
What does n.e.c. mean in HS-6 021019?
Use n.e.c. only when you have ruled out every more specific line in the same section.
Related topics
Common real-world topics that come up during code comparison.
How to classify salted and dried pork products for customs
Check the exact product specs and destination-country tariff notes before finalizing the code.
Examples of meat products under HS-6 021019
Use this topic to narrow your shortlist, then validate the final code against legal wording.
Differences between HS-6 021019 and other pork codes
Compare adjacent HS lines and pick the one that matches material, function, and product form most closely.
What types of pork are included in HS-6 021019?
Use this topic to narrow your shortlist, then validate the final code against legal wording.
Import regulations for smoked pork products
Check the exact product specs and destination-country tariff notes before finalizing the code.
How to determine if pork is salted or dried for HS classification
Use this topic to narrow your shortlist, then validate the final code against legal wording.
Customs requirements for exporting dried pork
Check the exact product specs and destination-country tariff notes before finalizing the code.
Understanding the nuances of HS-6 021019 classification
Use this topic to narrow your shortlist, then validate the final code against legal wording.
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 021019?
- HS-6 021019 covers salted, dried, or smoked pork products, such as dried pork jerky, smoked hams, and salted pork belly.
- How do I know if my pork product fits this HS code?
- Check if your product is preserved through salting, drying, or smoking and ensure it specifically comes from swine.
- Can I use HS-6 021019 for fresh pork?
- No, fresh pork should be classified under HS-6 0203, while HS-6 021019 is strictly for preserved pork products.
- What does 'n.e.c.' mean in the context of HS-6 021019?
- 'N.e.c.' stands for 'not elsewhere classified,' indicating that this code is for pork products not specified in other subcategories.
- Are there specific import duties for products under HS-6 021019?
- Yes, import duties can vary by country, so check with your customs broker for the specific rates applicable to your product.
- Is smoked pork included in this HS code?
- Yes, smoked pork products are included under HS-6 021019 as long as they are preserved through smoking.
- What packaging is required for exporting salted pork?
- Ensure your salted pork products are properly packaged to prevent spoilage, and include labeling that meets import regulations.
- Can I export dried pork using HS-6 021019?
- Yes, you can export dried pork products under this code, but make sure to comply with the importing country's regulations.
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