Meat; of swine, hams, shoulders and cuts thereof, with bone in, frozen

HS code 020322 covers the import and export of frozen pork hams, shoulders, and other cuts with the bone still intact. This industry is a crucial component of the global meat trade, providing a steady supply of high-quality protein to consumers worldwide. Pork is one of the most widely consumed meats globally, and the trade in frozen pork cuts plays a significant role in meeting this demand, particularly in regions where fresh pork may not be readily available.

The production of frozen pork cuts under HS code 020322 typically involves the slaughter and butchering of pigs, followed by the careful selection and trimming of the desired cuts. The meat is then blast-frozen to preserve its freshness and quality, often using specialized freezing equipment and techniques. This process helps to lock in the flavor and texture of the pork, ensuring that it remains in optimal condition during transportation and storage.

The main inputs required for the production of frozen pork cuts under HS code 020322 include live pigs, which are the primary raw material. Additionally, the industry relies on a range of equipment and machinery, such as slaughtering and butchering tools, freezing units, and packaging materials. Energy sources, such as electricity or natural gas, are also essential for the various stages of production, from slaughtering to freezing and storage.

The primary output of the industry covered by HS code 020322 is frozen pork hams, shoulders, and other cuts with the bone still intact. These products are then exported and imported globally, serving as a key ingredient in a wide range of culinary applications, from traditional dishes to processed meat products. Other industries that may consume the output of HS code 020322 include 160100 Sausages and similar products, of meat, meat offal or blood; food preparations based on these products, 160249 Meat, meat offal or blood; preparations thereof, n.e.c. in heading no. 1602, and 160241 Meat, meat offal or blood; preparations thereof, n.e.c. in heading no. 1602, of swine.