1501.10.00.00 - Lard

This HTS classification, 1501.10.00.00, specifically covers lard, which is rendered pork fat. Lard is a traditional fat derived from the fatty tissue of pigs, processed through rendering to separate the pure fat from connective tissues and moisture. It is commonly used as a cooking fat and in baking due to its distinctive texture and flavor.

This category is distinguished from its sibling, 1501.20.00, which encompasses "other pig fat." While both originate from pigs, 1501.10.00.00 is exclusively for lard, a specific product obtained through the rendering process. The classification 1501.90.00.00, designated as "Other," would apply to pig or poultry fats not falling under the specific definitions of lard or other pig fat.

As 1501.10.00.00 is a leaf node within the HTS database, there are no further subcategories. Therefore, the focus remains on the precise definition and application of lard itself within the broader context of Chapter 15, which deals with animal and vegetable fats and oils.