0210.11.00 - Hams, shoulders and cuts thereof, with bone in

This HTS category, 0210.11.00, specifically addresses hams, shoulders, and their respective cuts that are presented with the bone still intact. These products are preserved through methods such as salting, brining, drying, or smoking, aligning with the broader scope of Chapter 2 concerning meat treated by these preservation techniques. The key defining characteristic for inclusion here is the presence of the bone.

It is crucial to distinguish this category from its siblings. Unlike 0210.12.00, which covers bellies (also known as streaky cuts) of swine and their derivatives, or 0210.19.00 for other unspecified preparations, 0210.11.00 is narrowly defined to exclude these other swine meat cuts. The presence or absence of the bone is the primary determinant for correct classification between these related categories.

Further granularity within this category is provided by its subcategories. The distinction between 0210.11.00.10 (Hams and cuts thereof) and 0210.11.00.20 (Shoulders and cuts thereof) allows for a more precise classification based on the anatomical origin of the pork product. This subdivision ensures that importers and exporters can accurately identify whether the bone-in ham or bone-in shoulder product is being declared.