Imports / Exports
Specific Import Customs Duties – Pig Meat
Specific import customs duties are converted to sterling using the market rate of exchange published in the Official Journal of the European Union on the penultimate working day of the previous month.
February 2014 rate: €1 = £0.82210 quoted on 29 January 2014.
| Product code | Description | Duty w.e.f. Jan 2014 | Feb 2014 |
| €/100 kg | £/tonne | ||
| Fresh/chilled and frozen: | |||
| 0203 11 10 & 0203 21 10 | Carcases/half-carcases | 53.6 | 440.65 |
| 0203 12 11 & 0203 22 11 | Bone-in hams & cuts thereof | 77.8 | 639.59 |
| 0203 12 19 & 0203 22 19 | Bone-in shoulders & cuts thereof | 60.1 | 494.08 |
| 0203 19 11 & 0203 29 11 | Fore-ends & cuts thereof | 60.1 | 494.08 |
| 0203 19 13 & 0203 29 13 | Bone-in loins & cuts thereof | 86.9 | 714.40 |
| 0203 19 15 & 0203 29 15 | Bellies (streaky) & cuts thereof | 46.7 | 383.92 |
| 0203 19 55 & 0203 29 55 | Other boneless cuts | 86.9 | 714.40 |
| 0203 19 59 & 0203 29 59 | Other bone-in cuts | 86.9 | 714.40 |
| Salted or in brine: | |||
| 0210 19 10 | Bacon sides or spencers | 68.7 | 564.78 |
| 0210 19 20 | Three-quarter sides or middles | 75.1 | 617.40 |
| 0210 19 30 | Fore-ends & cuts thereof | 60.1 | 494.08 |
| 0210 19 40 | Loins & cuts thereof | 86.9 | 714.40 |
| 0210 19 50 | Other boneless cuts | 86.9 | 714.40 |
| Sausages: | |||
| 1601 00 10 | Liver sausage | 15.4 | 126.60 |
| 1601 00 91 | Other sausage, dry or for spreading, uncooked | 149.4 | 1,228.22 |
| 1601 00 99 | Other sausage | 100.5 | 826.21 |
| Prepared/preserved: | |||
| 1602 41 10 | Hams & cuts thereof | 156.8 | 1,289.05 |
| 1602 42 10 | Shoulders & cuts thereof | 129.3 | 1,062.98 |
| 1602 49 19 | Other with > 80% meat or meat offal content | 85.7 | 704.54 |
| Fat: | |||
| 1501 10 90 | Pig fat (including lard) other | 17.2 | 141.40 |
| 0209 10 11 | Fresh/chilled, frozen, salted subcutaneous fat | 21.4 | 175.93 |
| 0209 10 19 | Dried or smoked subcutaneous fat | 23.6 | 194.02 |
| 0209 10 90 | Other than falling in two previous codes | 12.9 | 106.05 |
