Cured Pork Bellies (bacon)
Cured pork bellies (bacon) are pork belly cuts that have been salted, brined, dried, or smoked. They are a processed meat product commonly used as a breakfast item and flavoring ingredient.
Prices, specifications and international trade for cured pork bellies (bacon) under HS 021012.
Cured Pork Bellies (bacon) Price
Published reference · Jul 1, 2026
Cured pork bellies (bacon) is quoted in USD/t at USA. Historical customs values may differ from the headline reference.
Explore cured pork bellies (bacon) pricesCured Pork Bellies (bacon) Exports and Imports
United States led reported cured pork bellies (bacon) exports in 2025, at $164M.
Compare cured pork bellies (bacon) exporting countriesCured Pork Bellies (bacon) Facts and HS Code
Cured pork bellies (bacon) belongs to hogs and pork within protein and dairy. Its customs classification covers HS 021012.
Cured Pork Bellies (bacon) HS Code
| Product type | Intermediate |
|---|---|
| Form | Dried |
| Position in the chain | Processed |
| Category | Hogs and pork — Protein and dairy |
| HS codes | 021012 |
| Quoted in | USD/t |
| Reference location | USA |
Production & Handling
Processing steps for cured pork bellies (bacon) include Salting, Brining, Drying.
Production and Storage
| Perishability | High |
|---|---|
| Temperature regime | Chilled |
| Processing steps |
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Uses & Risks
Cured pork bellies (bacon) uses, related products and documented risks.
Cured Pork Bellies (bacon) Questions
- What is the exact definition of cured pork bellies (bacon)?
- Cured pork bellies (bacon) are meat from swine bellies that have been salted, brined, dried, or smoked.
- How should cured pork bellies be stored to maintain quality?
- They should be kept refrigerated at temperatures below 4 °C and protected from moisture and strong odors to prevent spoilage.
- What are common processing methods for cured pork bellies?
- Typical processes include salting, brining, drying, and smoking to develop flavor and extend shelf life.