0203.19 - Other:

This category, HTS Code 0203.19, encompasses fresh or chilled meat of swine that does not fall under the more specific subheadings of carcasses, half-carcasses, or hams, shoulders, and cuts thereof with bone in. Essentially, it covers other fresh or chilled pork products in various forms, excluding those explicitly defined at the 0203.11 and 0203.12 levels.

The distinction from its sibling categories, 0203.11 (carcasses and half-carcasses) and 0203.12 (hams, shoulders and cuts thereof, with bone in), lies in the completeness and bone-in status of the meat. This "other" category is for pork cuts that are not whole carcasses, half-carcasses, or specific bone-in primal cuts.

Within this classification, further subdivisions exist to refine the classification of these remaining fresh or chilled pork products. The subcategories 0203.19.20 for "Processed" and 0203.19.40 for "Other" distinguish between pork that has undergone some form of processing (e.g., salting, smoking, or curing, even if still fresh or chilled) and those that remain in a more natural, unprocessed state. This allows for precise tariff application based on the degree of preparation.