Meat preparations; of swine, hams and cuts thereof, prepared or preserved (excluding homogenised preparations)

HS v2022 Code: 160241

About meat preparations; of swine, hams and cuts thereof, prepared or preserved (excluding homogenised preparations)

HS code 160241 covers a range of prepared and preserved meat products derived from swine, specifically hams and cuts thereof. This industry plays a significant role in the global food supply chain, providing a convenient and shelf-stable source of protein for consumers around the world. As a key component of many traditional cuisines, the production and trade of these meat preparations is an important economic activity, with a global market valued at billions of dollars annually.

Production process

The production of meat preparations under HS code 160241 typically involves a combination of curing, smoking, and cooking techniques. Raw pork cuts are first cured with a mixture of salt, nitrites, and other spices to enhance flavor and preserve the meat. The cured meat is then often smoked to impart a distinctive aroma and flavor profile. Finally, the meat is cooked, either through baking, roasting, or other methods, to ensure food safety and achieve the desired texture and consistency.

Production inputs

The main inputs required for the production of HS code 160241 meat preparations include pork cuts, such as hams and shoulders, as well as various curing agents, spices, and smoking materials. Specialized processing equipment, such as curing chambers, smokehouses, and cooking ovens, are also essential for the production of these meat products. Additionally, packaging materials and labeling supplies are necessary to prepare the final products for distribution and sale.

Production outputs

The primary outputs of the HS code 160241 industry are a wide range of prepared and preserved pork products, including cured and smoked hams, sausages, and other meat cuts. These products are often consumed as standalone items or incorporated into a variety of dishes, such as sandwiches, salads, and casseroles. The outputs of this industry may be further processed or packaged for retail sale, or they may be sold in bulk to 160100 Meat and edible meat offal, prepared or preserved, 160210 Meat preparations; of poultry of heading 0105, and other related food processing industries.

Revisions to 160241

Classification codes are adjusted frequently. The code may have been revised or replaced between system versions. The table below shows the history (newest to oldest) of the code 160241. The most recent 1 version of this code (160241) is in the HS v2022 system (this version):

This page shows the most recent version of code 160241.

Family tree for meat preparations; of swine, hams and cuts thereof, prepared or preserved (excluding homogenised preparations)

    graph LR
    A["<a href='/classifications/hs/v2022/16'>16: Meat, fish, crustaceans, molluscs or other aquatic invertebrates, or insects; preparations thereof</a>"]
A --> B["<a href='/classifications/hs/v2022/1602'>1602: Prepared or preserved meat, meat offal, blood or insects</a>"]
B --> C["<a href='/classifications/hs/v2022/160241'>160241: Meat preparations; of swine, hams and cuts thereof, prepared or preserved (excluding homogenised preparations)</a>"]

    B --> D["<a href='/classifications/hs/v2022/160210'>160210: Meat preparations; homogenised preparations of meat, meat offal blood or insects</a>"]
B --> E["<a href='/classifications/hs/v2022/160220'>160220: Meat preparations; of the prepared or preserved liver of any animal (excluding homogenised preparations)</a>"]
B --> F["<a href='/classifications/hs/v2022/160231'>160231: Meat preparations; of turkeys, prepared or preserved meat or meat offal (excluding livers and homogenised preparations)</a>"]
B --> G["<a href='/classifications/hs/v2022/160232'>160232: Meat preparations; of the poultry of heading no. 0105, (i.e. of fowls of the species Gallus domesticus)</a>"]
B --> H["<a href='/classifications/hs/v2022/160239'>160239: Meat preparations; of poultry (excluding turkeys), prepared or preserved meat or meat offal (excluding livers and homogenised preparations)</a>"]
B --> I["<a href='/classifications/hs/v2022/160242'>160242: Meat preparations; of swine, shoulders and cuts thereof, prepared or preserved (excluding homogenised preparations)</a>"]
B --> J["<a href='/classifications/hs/v2022/160249'>160249: Meat preparations; of swine, meat or meat offal (including mixtures), prepared or preserved, n.e.c. in heading no. 1602</a>"]
B --> K["<a href='/classifications/hs/v2022/160250'>160250: Meat preparations; of bovine animals, meat or meat offal, prepared or preserved (excluding livers and homogenised preparations)</a>"]
B --> L["<a href='/classifications/hs/v2022/160290'>160290: Meat preparations; of meat, meat offal or the blood of any animal, n.e.c. in heading no. 1602</a>"]

    

    %% Color coordination by level

    classDef level1 color:#000,fill:#a8f9ff,stroke:#333,stroke-width:2px
    classDef level2 color:#000,fill:#e0a458,stroke:#333,stroke-width:1px
    classDef level3 color:#000,fill:#419d78,stroke:#333,stroke-width:1px
    classDef level4 color:#000,fill:#c04abc,stroke:#333,stroke-width:1px
    classDef level5 color:#000,fill:#f1c40f,stroke:#333,stroke-width:1px
    classDef level6 color:#000,fill:#f1c40f,stroke:#333,stroke-width:1px
    classDef highlight color:#000,fill:#fff,stroke:#000,stroke-width:5px



  %% Apply classes
  class A level2
class B level4
class C level6
class D level6
class E level6
class F level6
class G level6
class H level6
class I level6
class J level6
class K level6
class L level6

  class C highlight

  %% class A level1
  %% class B,C level2
  %% class D,E,F,G,H,I level2
  %% class J,K,L,M,N,O,P level3
  %% class C highlight