Chapter 02 covers meat and edible meat offal, including fresh, chilled, frozen, dried, salted, in brine, smoked and other types of meat, as well as edible animal offal such as heads, feet, and skins. This chapter does not include live animals (Chapter 01), animal fats (Chapter 15), meat products (Chapter 16), or inedible animal products. The core lies in the animal species and processing method, making it the most fundamental chapter in the meat trade. Heading 0210 covers meat and edible meat offal, dried, salted or in brine, including bone-in or boneless meats of various types, such as pork, beef, lamb, etc., as well as their edible offal. These products are subjected to dehydration, salting, or brining to extend shelf life, but have not reached the level of processing of meat products under Chapter 16. This heading emphasizes the preservation method rather than the specific animal species. The first 2 digits 02 represent Chapter 02: Meat and edible meat offal. Digits 3-4, 10, represent heading 0210: Meat and edible meat offal, dried, salted or in brine. Digits 5-6, 11, represent subheading 021011: Hams, shoulders and cuts thereof, with bone in, dried, salted or in brine. Specifically, the 5th digit 1 indicates products of swine, and the 6th digit 1 further specifies hams, shoulders and cuts thereof, with bone in. Therefore, 021011 specifically refers to bone-in hams and cuts thereof that have been dried, salted or in brine, excluding boneless or other animal products. This commodity is a bone-in ham that has been dried, salted or in brine, meeting the preservation method requirements of heading 0210. At the same time, because it is a bone-in ham of swine, it is classified under subheading 021011, rather than 021012 (bellies of swine) or 021019 (other meat of swine). If it were a boneless ham, it should be classified under 021019; if it were a fresh or chilled ham, it would be classified under 0203.

Product Name: The specific name of the declared commodity, such as "dried ham," "salted bone-in ham," etc., which must be consistent with the actual goods. Method of Production or Preservation: A detailed description of the processing method, such as "dried," "salted," "in brine," etc., and noting whether it is bone-in. Composition and Content: Main ingredients and proportions, such as pork content, salt content, etc., and noting additives if necessary. Packaging Specifications: Packaging form and specifications, such as "vacuum-packed, 10 kg per carton," etc. Brand: The brand or manufacturer name of the commodity; if no brand, write "None." Production Date: The production or processing date of the commodity, in YYYY-MM-DD format. Shelf Life: The shelf life of the commodity, such as "12 months." Country of Origin: The country or region where the commodity is produced, such as "Spain." Product Name: Salted bone-in ham; Method of Production or Preservation: Salted, bone-in; Composition and Content: Pork 95%, salt 4%, sodium nitrite 1%; Packaging Specifications: Vacuum-packed, 5 kg per carton; Brand: XXX; Production Date: 2025-01-15; Shelf Life: 18 months; Country of Origin: Spain. Ignoring the bone-in status and incorrectly declaring as boneless, leading to classification errors. Inaccurate description of the production method, such as incorrectly declaring in brine as salted, affecting subheading determination. Failing to note salt content, which may be questioned as a Chapter 16 product.

The core basis for classification is: 1. The commodity is a cut of swine meat; 2. The processing method is dried, salted or in brine; 3. Bone-in. All three conditions must be met simultaneously for classification under 021011. If the processing method is smoked, it may be classified under other subheadings of 0210 or Chapter 16; if fresh or chilled, under 0203; if frozen, under 0203. In addition, attention must be paid to the difference between in brine and salted; in brine typically refers to short-term soaking, while salted refers to long-term treatment. 021012 Bellies (streaky) and cuts thereof, of swine, dried, salted or in brine: 021012 specifically refers to bellies (streaky) of swine, while 021011 is ham of swine. They are distinguished by anatomical location; belly and ham have different anatomical positions. 021019 Other meat of swine, dried, salted or in brine: 021019 covers other swine products besides bone-in hams and bellies, such as boneless hams, shoulders, etc. Bone-in status is key. 020311 Hams, shoulders and cuts thereof, with bone in, fresh or chilled: 020311 is in fresh or chilled state, not subjected to drying, salting or brining. The processing method is the core difference. 160100 Sausages and similar products, of meat, meat offal or blood: 160100 refers to meat products that have undergone deep processing such as cooking, grinding, etc., such as sausages and ham. 021011 has only been dried, salted or in brine, not reaching deep processing. 021020 Meat of bovine animals, dried, salted or in brine: 021020 is beef products, a different animal species. 021011 is limited to pork. Is it a cut of swine meat? Has it been dried, salted or in brine? Is it bone-in? Has it not been smoked or deeply processed? Is it not belly of swine?

How to distinguish between salted and in brine? Salted typically refers to treatment with a large amount of salt over a long period, causing the meat to dehydrate and absorb salt, resulting in a longer shelf life; in brine refers to soaking in salt water for a shorter time, with shallower salt penetration. Both fall under HS heading 0210, but accurate description is required during declaration to avoid customs questioning. If the ham is boneless, which code should it be classified under? Boneless ham, if dried, salted or in brine, should be classified under 021019 (other meat of swine, dried, salted or in brine), because 021011 explicitly requires bone-in. Boneless status changes the subheading classification. Where should smoked bone-in ham be classified? Smoking is not within the scope of heading 0210, as 0210 only includes dried, salted or in brine. Smoked ham is typically classified under a heading other than 0210, such as Chapter 16 (meat products), depending on the degree of processing. How to describe "bone-in" during declaration? It should be explicitly noted as "bone-in," such as "bone-in ham." If partially bone-in, the proportion of bone or specific part should be stated. Avoid vague expressions like "with bone" to prevent customs from requesting supplementary explanation. What is the main difference between 021011 and 021012? 021011 is bone-in hams and cuts thereof, while 021012 is bellies (streaky) of swine. They are different cuts, and classification should be determined based on the actual anatomical part. If it is ham, even if bone-in, it is classified under 021011. If the ham is both salted and dried, how should it be classified? Whether salted or dried, as long as it falls within the scope of dried, salted or in brine, it is classified under 0210. If multiple preservation methods are used simultaneously, all methods must be listed during declaration, and classification remains under 0210. What additional documents are required for importing salted ham? In addition to regular customs declaration documents, a certificate of origin, health and quarantine certificate, manufacturer's ingredient declaration, etc., are usually required. Specific document requirements vary by country; it is recommended to consult customs or a professional customs broker in advance. How to check the tariff rate for 021011? Tariff rates vary by country, trade agreement, and country of origin. The latest rates can be obtained through customs official websites, tariff inquiry systems, or by consulting a customs broker. Note that preferential rates require the corresponding certificate of origin.