0210.19.00 - Other

This HTS category, 0210.19.00, encompasses "Other" meat of swine that has been salted, in brine, dried, or smoked, and is not specifically classified under other subheadings within the meat of swine category. This includes preparations of swine meat that do not fit the more precise definitions of hams, shoulders, cuts thereof with bone in (0210.11.00), or bellies and their cuts (0210.12.00). Therefore, this category acts as a residual classification for various processed swine meat products that have undergone preservation treatments.

The distinction from sibling categories is crucial for accurate classification. While 0210.11.00 specifically refers to hams and shoulders, and 0210.12.00 identifies bellies, 0210.19.00 covers all other forms of preserved swine meat. This could include cuts like loins, ribs, or other primal cuts that have been cured, smoked, or dried, provided they do not meet the precise definitions of the preceding subheadings. The key differentiating factor is the specific anatomical cut and its preservation method.

Within this category, further subdivisions exist to refine the classification. The subcategories, 0210.19.00.10 for "Canadian style bacon" and 0210.19.00.90 for "Other," allow for a more granular identification of processed swine products. "Canadian style bacon," for instance, typically refers to a specific cut of pork loin that has been cured and smoked, distinguishing it from other cured or smoked pork products that fall under the general "Other" designation. These subcategories are designed to capture unique, commercially recognized preparations of swine meat.