0203.19.20
Processed
HTS code 0203.19.20 covers processed meat of swine, whether fresh, chilled, or frozen. Use this code when importing these products to determine the applicable duty rate of 1.4¢/kg for general trade partners, or potentially free if the country of origin qualifies for a preferential trade agreement.

HTS media
This duty applies to meat of swine that has been processed, meaning it has been ground, diced, rolled, skewered, or otherwise prepared for retail consumers. The 0203.19.20 code specifically covers processed swine meat that is fresh or chilled. There are two statistical suffixes available: 0203.19.20.10 for spare ribs and 0203.19.20.90 for all other processed swine meat; choose the suffix that best describes the specific product being reported. Duty rates vary depending on the country of origin, with general rates of 1.4¢/kg and potential free rates for goods from eligible countries with whom the US has trade agreements.
| Chapter | Chapter 2: Meat and edible meat offal |
| Section | Section I: Live Animals; Animal Products |
Duty Snapshot
Quick view of the available duty information for this HTS code.
1.4¢/kg
Standard trade partners (NTR)
Free (A+,AU,BH,CL,CO,D,E, IL,JO,KR,MA,OM,P,PA,PE,S, SG)
Eligible FTA or preference programs
The duty for HTS code 0203.19.20 (Meat of swine, processed) is generally 1.4¢ per kilogram. However, preferential rates of Free apply to goods originating from specific countries including A+, AU, BH, CL, CO, D, E, IL, JO, KR, MA, OM, P, PA, PE, S, and SG, if eligible under relevant FTA or preference programs. This duty rate applies to both subdivisions: 0203.19.20.10 (Spare ribs) and 0203.19.20.90 (Other), reported in kilograms. There is no specified duty rate for countries not listed in the special rate designation.
Rate of Duty (Column 2): 7.2¢/kg
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Code Subdivisions
0203.19.20.10
Meat of swine, fresh, chilled, or frozen: > Fresh or chilled: > Other: > Processed > Spare ribs
0203.19.20.90
Meat of swine, fresh, chilled, or frozen: > Fresh or chilled: > Other: > Processed > Other
Chapter & Section Notes
Chapter Notes
Section Notes
Latest update
Last updated
November 15, 2025
Revised every January & July
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