1602.41.90.00 - Other 🖩

This HTS classification, 1602.41.90.00, encompasses "Other" prepared or preserved meat of swine, specifically hams and cuts thereof, that do not fall under the more specific subcategory. It broadly covers a range of swine ham preparations that have undergone processing such as cooking, curing, salting, or smoking, and are then preserved through methods like canning or packaging. The key criterion for inclusion here is that the product is a ham or a cut of ham, prepared and preserved, and not specifically defined by other existing subheadings.

This category is distinct from its sibling, 1602.41.20, which specifically covers boned and cooked hams and cuts thereof that are packed in airtight containers. Therefore, 1602.41.90.00 would apply to prepared swine hams and cuts that are *not* boned and cooked in this manner, or are preserved in packaging other than airtight containers, or may include bone-in preparations or those that are not fully cooked. The distinction hinges on the specific preparation method, the presence of bone, and the final packaging used for preservation.

As this is a leaf node in the HTS, there are no further subcategories. All eligible prepared or preserved swine hams and cuts thereof, that are not classified under the more specific 1602.41.20 heading, will be classified under this residual "Other" category. Examples could include certain cured or smoked ham products that retain their bone, or cuts of ham that have been prepared and preserved but not necessarily cooked and boned for airtight packaging.