Meat of swine: — Hams, shoulders and cuts thereof, with bone in
084953 · 1989-08-22 — Classification of Prosciutto, (Parma Ham) from Italy.
This is in reference to your memorandum of June 23, 1989, concerning the classification, under the Harmonized Tariff Schedule of the United States (HTSUS), of Prosciutto or Parma Ham from Italy. FACTS: Prosciutto or Parma Ham is a cured, dried ham considered less salty and milder than other hams. It is regularly eaten without being cooked, although in the United States it is often heated. The imported ham is required to be aged for a period of 400 days, and the curing process produces a product of 35 percent less weight and considerably less size; in fact, a ham with a thickness of 2 inches…
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