21181LeafLevel 5

Pig meat, cuts, salted, dried or smoked (bacon and ham)

**Includes:** This subclass is defined through the following headings/subheadings of the HS 2012: 0210.11 - .19.

GET/api/v1/systems/cpc_v21/nodes/21181

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Cross-system equivalences4

HS 2022

021011Meat; salted, in brine, dried or smoked, of swine, hams, shoulders and cuts thereof, with bone inpartial 021012Meat; salted, in brine, dried or smoked, of swine, bellies (streaky) and cuts thereofpartial 021019Meat; salted in brine, dried or smoked, of swine, n.e.c. in item no. 0210.1partial

ISIC Rev 4

1010Processing and preserving of meatpartial

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