021019 Meat; salted in brine, dried or smoked, of swine, n.e.c. in item no. 0210.1

Other HS 2022 codes under 021019 Meat; salted in brine, dried or smoked, of swine, n.e.c. in item no. 0210.1

• 021011Meat; salted, in brine, dried or smoked, of swine, hams, shoulders and cuts thereof, with bone in
• 021012Meat; salted, in brine, dried or smoked, of swine, bellies (streaky) and cuts thereof
• 021020Meat; salted, in brine, dried or smoked, of bovine animals
• 021091Meat and edible meat offal; salted, in brine, dried or smoked, and edible flours and meals of meat or meat offal, of primates
• 021092Meat and edible meat offal; salted, in brine, dried or smoked; edible flours, meals of meat or meat offal, of whales, dolphins, porpoises (of order Cetacea); manatees, dugongs (of order Sirenia); seals, sea lions, and walruses (of suborder Pinnipedia)
• 021093Meat and edible meat offal; salted, in brine, dried or smoked, and edible flours and meals of meat or meat offal, of reptiles (including snakes and turtles)
• 021099Meat and edible meat offal; salted, in brine, dried or smoked, and edible flours and meals of meat or meat offal, other than of primates, whales, dolphins, porpoises, manatees, dugongs, seals, sea lions, walruses, reptiles (including snakes and turtles)

Frequently asked questions

What is HS 2022 021019?

HS 2022 021019 is "Meat; salted in brine, dried or smoked, of swine, n.e.c. in item no. 0210.1". HS 2022 code 021019 covers "Meat; salted in brine, dried or smoked, of swine, n.e.c. in item no. 0210.1" at level 4 of the HS 2022 hierarchy.

How does HS 2022 021019 map to other classification systems?

021019 Meat; salted in brine, dried or smoked, of swine, n.e.c. in item no. 0210.1 has equivalents in CPC v2.1 (21181); ISIC Rev 4 (1511). These crosswalks let you translate this code between HS 2022 and 2 other classification systems.

What is the parent category of 021019?

021019 Meat; salted in brine, dried or smoked, of swine, n.e.c. in item no. 0210.1 sits under 021019 Meat; salted in brine, dried or smoked, of swine, n.e.c. in item no. 0210.1 in the HS 2022 hierarchy.