0210.12.00.20 - Bacon

This classification, HTS Code 0210.12.00.20, specifically designates "Bacon" within the broader category of salted, brined, dried, or smoked meat of swine. Bacon, in this context, refers to cured pork belly, a popular cut known for its distinctive fatty and lean layers. The curing process typically involves salting, and may also include the addition of nitrates, nitrites, and other seasonings, followed by drying or smoking. This distinct product is recognized by its characteristic texture and flavor profile resulting from these specific preparation methods.

While the parent category encompasses various preparations of swine meat, this specific subheading distinguishes pure bacon from other bellies and cuts of swine meat that might be prepared in similar ways but are not specifically identified as bacon. For instance, it differentiates bacon from other cured pork belly products that may be prepared differently or are intended for different culinary applications, even if derived from the same primal cut.

As this is a leaf node, there are no further subcategories for this specific HTS code. Therefore, classification under 0210.12.00.20 relies on the precise definition of bacon and its common understanding within the meat trade. Importers and exporters should ensure that the product's presentation, processing, and intended use align with the established definition of bacon to ensure accurate customs declaration.