0210.11.00.20 - Shoulders and cuts thereof 🖩

This HTS category, 0210.11.00.20, specifically covers shoulders and cuts derived from pork that are preserved through salting, brining, drying, or smoking. It is crucial to understand that this designation applies to shoulders, which are the upper portion of the pig's foreleg, and any distinct cuts made from this primal cut. The preservation methods outlined (salted, in brine, dried, or smoked) are essential criteria for inclusion in this heading.

This classification is distinct from its sibling, 0210.11.00.10, which exclusively covers hams and cuts thereof. While both are preserved pork products from the swine, the geographical location on the animal is the determining factor. Hams are derived from the hind leg, whereas shoulders are from the foreleg. Therefore, distinguishing between foreleg and hind leg products is paramount for accurate classification.

As this is a leaf node within the HTS, there are no further subcategories to introduce. Classification ceases at this level, meaning that any product meeting the description of preserved shoulders and their cuts will fall under this specific code, provided it is not classified under a more general or specific provision based on further processing or unique characteristics not covered here. The focus remains on the specific portion of the swine and the preservation method.