What is the exact definition of cured bone-in hams and shoulders?

Cured bone-in hams and shoulders are meat from swine that has been salted, placed in brine, dried, or smoked, and retains the bone.

How should cured bone-in hams and shoulders be stored to maintain quality?

They should be kept refrigerated at 0‑4 °C, protected from moisture loss, and stored in a sealed container to prevent cross‑contamination.

What typical processing steps are applied to cured bone-in hams and shoulders before sale?

The meat is first cured with salt or brine, then may be dried or smoked, and finally trimmed to retain the bone while removing excess fat.

Cured Bone-In Hams and Shoulders

Cured bone-in hams and shoulders are salted or brine‑preserved cuts of pork that retain the bone. They are sold as whole hams or shoulder cuts ready for further cooking.

Prices, specifications and international trade for cured bone-in hams and shoulders under HS 021011.

Cured Bone-In Hams and Shoulders Price

$3,128USD/t

Published reference · Jul 1, 2026

Cured Bone-In Hams and Shoulders Historical Unit Values

Cured bone-in hams and shoulders is quoted in USD/t at ESP. Historical customs values may differ from the headline reference.

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Cured Bone-In Hams and Shoulders Exports and Imports

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Spain led reported cured bone-in hams and shoulders exports in 2025, at $188M.

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Cured Bone-In Hams and Shoulders Facts and HS Code

Cured bone-in hams and shoulders belongs to hogs and pork within protein and dairy. Its customs classification covers HS 021011.

Cured Bone-In Hams and Shoulders HS Code

Also known as	Salted bone-in ham, Brine‑cured ham shank, Bone-in picnic
Category	Hogs and pork — Protein and dairy
HS codes	021011
Quoted in	USD/t
Reference location	ESP

Production & Handling

Processing steps for cured bone-in hams and shoulders include Salting or brining, Curing (dry or wet), Smoking or air‑drying.

Production and Storage

Processing steps	Salting or brining Curing (dry or wet) Smoking or air‑drying Cooling and bulk storage

Uses & Risks

Cured bone-in hams and shoulders is used in Sliced cured ham and Roasted pork shoulder.

End Uses

Sliced cured ham
Bulk cured ham cut into slices for retail or food‑service consumption
Roasted pork shoulder
Bone‑in shoulder cured and smoked, then roasted for meals

Uses and Related Commodities

Downstream industries	Meat processing plants, Food‑service distributors, Retail grocery chains

Cured Bone-In Hams and Shoulders Questions

What is the exact definition of cured bone-in hams and shoulders?: Cured bone-in hams and shoulders are meat from swine that has been salted, placed in brine, dried, or smoked, and retains the bone.
How should cured bone-in hams and shoulders be stored to maintain quality?: They should be kept refrigerated at 0‑4 °C, protected from moisture loss, and stored in a sealed container to prevent cross‑contamination.
What typical processing steps are applied to cured bone-in hams and shoulders before sale?: The meat is first cured with salt or brine, then may be dried or smoked, and finally trimmed to retain the bone while removing excess fat.