Heading 0203

Meat of swine, fresh, chilled, or frozen

14 declarable lines

Heading 0203 covers fresh, chilled, or frozen meat of swine, including carcasses, hams, shoulders, ribs, bellies, and other cuts. The heading splits first by preservation state (fresh or chilled under 0203.11 to 0203.19, frozen under 0203.21 to 0203.29), then by cut type, with a separate break for processed versus other pork. Bone-in hams and shoulders and processed pork carry a specific duty, while most other lines are free.

Products in this heading

Fresh pork carcasses and half-carcasses
Chilled bone-in pork hams
Fresh bone-in pork shoulders
Fresh pork spare ribs, processed
Fresh pork bellies
Frozen pork carcasses and half-carcasses
Frozen bone-in pork hams, processed
Frozen pork cuts, other than hams and shoulders

How to choose the right subheading

Preservation state: fresh or chilled goes to 0203.11 through 0203.19, frozen goes to 0203.21 through 0203.29.
Cut type: carcasses and half-carcasses have their own lines, as do bone-in hams and shoulders; everything else falls under other.
Bone-in versus boneless: the hams and shoulders subheadings require bone in, so boneless pork is classified as other.
Processing: pork that is processed is separated from other pork at the national line level, and processed lines carry a duty.
Species confirmation: the meat must be swine; beef, sheep, goat, and poultry meat go to other headings.

Often confused with

Pork offal such as livers, hearts, and feet
Edible offal is classified in its own heading, not as meat of swine.
Heading 0206
Pork salted, in brine, dried, or smoked
Cured or smoked pork moves to heading 0210; 0203 covers only fresh, chilled, or frozen.
Heading 0210
Pig fat free of lean meat, unrendered
Fat is separated from meat in heading 0209.
Heading 0209
Cooked or otherwise prepared pork products such as canned hams
Prepared or preserved meat is classified outside chapter 02.
Heading 1602
Live swine
Live animals are classified in chapter 01, not as meat.
Heading 0103

Frequently asked questions

What is the HTS code for fresh pork spare ribs?

Processed fresh or chilled pork spare ribs are classified under 0203.19.20.10, with a general (MFN) rate of 1.4 cents per kg.

What is the duty on frozen pork carcasses?

Frozen carcasses and half-carcasses of swine are classified under 0203.21.00.00, and the general (MFN) rate is Free.

How do I classify fresh pork bellies?

Fresh or chilled pork bellies that are not processed fall under 0203.19.40.10, which carries a general (MFN) rate of Free. Bone-in hams and shoulders are treated separately, for example 0203.12.90.10 for hams and cuts thereof at Free.

Guide written from the official schedule text. Rates quoted are general (MFN) rates; check the line page for trade agreement rates and the classification of your exact product.