0203.29.20.00 - Processed 🖩

This HTS category, 0203.29.20.00, encompasses frozen meat of swine that has undergone processing beyond simple freezing. "Processed" in this context refers to treatments such as curing, salting, smoking, or cooking, which alter the nature or preservation of the meat. Examples include frozen ham, bacon, pork loins, or shoulders that have been subjected to these preparation methods. The key differentiator is that the meat is not merely frozen in its raw state but has undergone a treatment that enhances its preservation, flavor, or texture.

It is important to distinguish this category from its sibling, 0203.29.40.00, which is also classified under "Frozen: Other." While both fall under the broader umbrella of "Other" processed frozen swine meat, this specific subcategory (0203.29.20.00) is reserved for the most basic processed forms. The distinction often lies in the degree or method of processing. For instance, if the processing is extensive, leading to a significantly transformed product like a fully cooked and frozen pork roast, it might be classified elsewhere depending on specific tariff language, but for items retaining a recognizable form of swine meat that has undergone basic preservation or flavor enhancement, this classification applies.

As this is a leaf node, there are no further subcategories within 0203.29.20.00. Therefore, classification under this code is definitive for frozen, processed swine meat that meets the criteria described. Importers and exporters should carefully review the specific processing applied to the frozen swine meat to ensure it aligns with the definition of "processed" as understood within this chapter of the Harmonized Tariff Schedule. This includes ensuring the meat is indeed from swine and has been frozen.