France HS CodeHS Code 0210198110: Dried or smoked boneless domestic swine meat (excl. bellies and cuts thereof) : Chop, smoked in France
What is HS Code 0210198110 in France
Under France's Combined Nomenclature / TARIC (Nomenclature Combinée), HS Code 0210198110 is classified as Dried or smoked boneless domestic swine meat (excl. bellies and cuts thereof) : Chop, smoked. France's tariff system extends the WCO Harmonized System to 10 digits with national subdivisions. 0210198110 belongs to Section I: Live animals; animal products, Chapter 02: Meat and edible meat offal, Heading 0210: Meat and edible meat offal, salted, in brine, dried or smoked; edible flours and meals of meat or meat offal.
Explore more 2026 Latest France import export trade data and shipment records for HS Code Other Cured Pork on TradeInt global trade data platformClassification Path of HS Code 0210198110 in France
France Tariff Classification: Combined Nomenclature / TARIC (CN / TARIC)
In France, HS 0210198110 is classified under the Combined Nomenclature / TARIC (Nomenclature Combinée) — a 10-digit national extension of the WCO 6-digit Harmonized System.
Tariff schedule Combined Nomenclature / TARIC (CN / TARIC)
Local name Nomenclature Combinée
Digits 10
Official source https://www.douane.gouv.fr/
Top Trading Product of HS Code 0210
Top France import Product Under HS Code 0210
1 021019: Meat of swine : Other $430.2M2 021020: Meat of bovine animals $94.0M3 021012: Meat of swine : Bellies (streaky) and cuts thereof $46.6MFigures shown for 2025.
For more 2026 recent data, search for France import trade recordsTop France export Product Under HS Code 0210
1 021012: Meat of swine : Bellies (streaky) and cuts thereof $44.1M2 021019: Meat of swine : Other $36.1M3 021099: Other, including edible flours and meals of meat or meat offal : Other $23.6MFigures shown for 2025.
For more 2026 recent data, search for France export trade recordsRelated HS Code to France Other Cured Pork (0210198110)
HS Code 0210191000
Bacon sides or spencers of domestic swine, salted or in brine
HS Code 0210192000
Three-quarter-sides or middles of domestic swine, salted or in brine
HS Code 0210193000
Fore-ends and cuts thereof of domestic swine, salted or in brine
HS Code 0210194000
Loins and cuts thereof of domestic swine, salted or in brine
HS Code 0210195010
Meat of domestic swine, salted or in brine (excl. hams, shoulders and cuts thereof, bellies and cuts thereof, bacon sides or spencers, three-quarter sides or middles, and fore-ends, loins and cuts thereof) : Hams, in brine, enclosed in a bladder or in an artificial gut
HS Code 0210195090
Meat of domestic swine, salted or in brine (excl. hams, shoulders and cuts thereof, bellies and cuts thereof, bacon sides or spencers, three-quarter sides or middles, and fore-ends, loins and cuts thereof) : Other
HS Code 0210196000
Domestic swine fore-ends and cuts thereof, dried or smoked
HS Code 0210197000
Domestic swine loins and cuts thereof, dried or smoked
HS Code 0210198120
Dried or smoked boneless domestic swine meat (excl. bellies and cuts thereof) : Pork neck, dried in air, seasoned or not, whole, in pieces or thinly sliced
HS Code 0210198190
Dried or smoked boneless domestic swine meat (excl. bellies and cuts thereof) : Other
Frequently Asked Questions
What is HS code 0210198110 in France?
HS code 0210198110 covers Dried or smoked boneless domestic swine meat (excl. bellies and cuts thereof) : Chop, smoked in France. It sits in Chapter 02 (Meat and edible meat offal), Heading 0210 of the Harmonized System, and is classified under CN / TARIC.
Is HS code 0210198110 the same across all countries?
What system does France use to classify HS code 0210198110?
Where can I officially look up HS code 0210198110 in France?