0210.19.00.10 - Canadian style bacon 🖩

This HTS classification specifically covers "Canadian style bacon," a distinct product within the broader category of swine meat that is salted, in brine, dried, or smoked. Canadian style bacon is characterized by its lean, boneless, and typically round or oval shape, derived from the loin of the pig. It undergoes a curing process involving salt and often other curing agents, followed by drying or smoking, to preserve it and impart its characteristic flavor and texture. Unlike some other forms of cured pork, it generally retains a more meat-like texture and is leaner than belly bacon.

At this level, the primary distinction is between "Canadian style bacon" (0210.19.00.10) and "Other" (0210.19.00.90) swine meat products within this subcategory. While both are cured, salted, brined, dried, or smoked, the "Other" category would encompass a wider variety of swine cuts and preparations that do not fit the specific definition of Canadian style bacon. This might include other cured loin products, certain types of cured ham, or other processed pork items that are not specifically identifiable as Canadian style bacon.

As this classification (0210.19.00.10) is a leaf node, there are no further subcategories. Therefore, the focus remains on precisely identifying and classifying goods that meet the specific criteria for Canadian style bacon, differentiating them from the residual "Other" category. Importers and exporters should ensure that their product aligns with the established characteristics of Canadian style bacon to avoid misclassification.