0203.19.20 - Processed

This HTS category, 0203.19.20, encompasses processed fresh or chilled meat of swine that does not fall under the specific subcategory of spare ribs. The term "processed" in this context generally refers to meat that has undergone any treatment beyond simple chilling or freezing, such as curing, salting, smoking, or drying. This includes a wide array of pork products prepared for consumption or further processing.

Distinguishing this category from its sibling, 0203.19.40 ("Other"), is crucial for accurate classification. While 0203.19.40 serves as a residual category for other fresh or chilled swine meat, this specific heading is dedicated to processed forms that are not spare ribs. The key differentiator lies in the presence of processing beyond basic preservation methods.

Within this category, further subdivisions exist to provide more granular classification. The subcategory 0203.19.20.10 specifically designates spare ribs, while 0203.19.20.90 captures all other processed fresh or chilled pork cuts that are not spare ribs. This allows for the precise identification of various processed pork items based on their specific cut and preparation.