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), meat products (Chapter 16), animal fats (Chapter 15), or meat unfit for human consumption. The core is the primary meat form after animal slaughter. Heading 0210 covers meat and edible meat offal, dried, salted or in brine, as well as edible flours and meals of meat or meat offal. It includes meat processed by traditional preservation methods such as drying, salting, brining, or smoking, but excludes meat that is only chilled or frozen (0201-0204) and cooked or further processed meat products (Chapter 16). Meat under this heading usually still retains the fibrous structure of meat. First 2 digits 02: represents Chapter 02, i.e., meat and edible meat offal, a major category in the HS classification system. Digits 3-4 10: represents heading 0210, i.e., meat and edible meat offal, dried, salted or in brine, as well as edible flours and meals. Digits 5-6 19: represents subheading 021019, i.e., other meat of swine, dried, salted or in brine. Under heading 0210, it is further subdivided by animal species and processing method: 021011 for hams, shoulders and cuts thereof, with bone in; 021012 for bellies (streaky) and cuts thereof; 021019 for other meat of swine; 021020 for meat of bovine animals; 021091 for primates; 021092 for whales, dolphins, etc.; 021093 for reptiles; 021099 for other. This product is other meat of swine, dried, salted or in brine, not a specific cut such as ham, shoulder, or belly, nor beef, mutton, or other animal meat, and has not reached the processing depth of meat products under Chapter 16. Therefore, it is classified under 021019, not 021011, 021012, or 021099.

Product Name: Fill in the specific name of the product, such as 'salted pork leg meat', 'dried pork chops', etc., which must be consistent with the actual product. Method of Production or Preservation: Explain the processing method, such as 'dried', 'salted', 'in brine', or 'smoked', which must be specific. Composition Content: List the main ingredients and proportions, such as pork, salt, sugar, spices, etc., expressed as percentages. Packaging Specifications: Indicate the packaging type and specifications, such as 'vacuum bag, 500 grams per bag'. Brand: Fill in the product brand; if no brand, write 'none'. Cut: Specify the specific cut of pork, such as 'hind leg', 'front leg', 'loin', etc. Bone-in or Boneless: Clearly state whether it is bone-in or boneless, such as 'bone-in' or 'boneless'. Production Date: Fill in the production date in the format year/month/day. Product Name: Salted pork hind leg meat; Method of Production or Preservation: Salted; Composition Content: Pork 95%, salt 4%, sodium nitrite 1%; Packaging Specifications: Vacuum bag, 1 kg per bag, 10 bags per carton; Brand: XX; Cut: Hind leg; Bone-in or Boneless: Boneless; Production Date: 2025/03/15. Mistakenly classifying salted pork under 021011 (bone-in hams) or 021012 (bellies), without accurately distinguishing the cut. The production method is not specific, such as 'cured' without specifying whether it is salted or in brine, affecting classification. Ignoring additive components, such as nitrites, which may affect compliance with the processing standards of 0210.

The core basis for classification is: 1) the product is pork; 2) the processing method is dried, salted or in brine; 3) it is not a specific cut such as ham, shoulder, or belly; 4) it has not reached the processing depth of meat products under Chapter 16 (such as cooking, seasoning, etc.). At the same time, refer to the 'Import and Export Tariff' and notes to ensure compliance with the description of heading 0210. 021011 Hams, shoulders and cuts thereof, with bone in: 021011 specifically refers to bone-in hams and shoulders, while 021019 is for other cuts and usually boneless or non-specific cuts. 021012 Bellies (streaky) and cuts thereof: 021012 is only for bellies (streaky), while 021019 covers other pork cuts except hams, shoulders, and bellies. 021099 Other meat and edible meat offal, dried, salted or in brine: 021099 includes meat or offal of animals other than swine, while 021019 specifically refers to pork. 160100 Sausages and similar products, of meat, meat offal or blood: 160100 is cooked or further processed meat products, while 021019 is primarily preserved meat, with different processing depths. 020312 Fresh or chilled hams, shoulders and cuts thereof, with bone in: 020312 is fresh or chilled meat, while 021019 is dried, salted or in brine meat, with different preservation methods. Confirm whether the product is pork. Confirm whether the processing method is dried, salted or in brine. Confirm whether it is ham, shoulder, or belly. Confirm whether it is bone-in. Confirm whether it has been cooked or further processed.

How to determine whether salted pork should be classified under 021019 or 021011? The key is the cut: 021011 applies only to bone-in hams and shoulders, while 021019 applies to other cuts (such as leg meat, loin, etc.). If it is bone-in ham or shoulder, classify under 021011; if boneless or other cuts, classify under 021019. What is the difference in classification between dried pork and smoked pork? Both drying and smoking are processing methods under heading 0210, but smoking may involve more processing. If only smoked and not cooked, it still falls under 0210; if smoked and then cooked, it falls under Chapter 16. Judgment must be based on the specific process. How to fill in the composition content during declaration? List all ingredients and percentages, including meat, salt, sugar, spices, additives, etc. For example: pork 95%, salt 4%, sodium nitrite 1%. Ensure consistency with the actual formula. Can pork under 021019 be further processed? Yes, but if it undergoes cooking, seasoning, or other further processing, it may be classified under Chapter 16. 021019 only includes primarily preserved meat, such as dried, salted or in brine, which does not change the basic characteristics of the meat. How to inquire about the tariff rate for 021019? The latest tariff rates can be obtained through the official website of the General Administration of Customs, tariff inquiry platforms, or by consulting customs brokers. Rates may vary by country, trade agreements, etc., and actual inquiries shall prevail. What inspection and quarantine certificates are required for exporting salted pork? Usually, a health certificate issued by the exporting country's official authority, a certificate of origin, and a quarantine permit required by the importing country are needed. Specific requirements depend on the destination country. How to distinguish between 021019 and 021099? 021019 specifically refers to pork, while 021099 includes meat or offal of other animals. If the product is pork, classify under 021019; if it is beef, mutton, etc., classify under 021099. How to declare salted pork products sold via cross-border e-commerce? Declare according to the actual product, providing product name, processing method, ingredients, etc. If it is pre-packaged food, it must also comply with labeling requirements. It is recommended to consult a professional customs broker.