0203.19.40 - Other

This HTS category, 0203.19.40, encompasses "other" fresh or chilled meat of swine that does not fall under the processed classification. It serves as a catch-all for cuts and preparations of swine meat that have not undergone any significant transformation beyond basic butchery, such as curing, smoking, or cooking. The key distinction from its sibling category, 0203.19.20 (Processed), lies in the absence of these value-added treatments.

Within this category, further subdivisions exist to refine the classification based on specific parts of the swine. The subcategory 0203.19.40.10 specifically identifies "Bellies," which are distinct due to their unique fat content and common culinary applications. All other fresh or chilled swine meat that is not bellies and not processed would be classified under the residual subcategory 0203.19.40.90. This hierarchical structure allows for precise identification of the imported or exported product.