Pork Carcass
Pig carcass is the whole or half carcass of a swine intended for consumption. It is supplied fresh or chilled.
Prices, specifications and international trade for pork carcass under HS 020311.
Pork Carcass Price
Published reference · Jul 1, 2026
Pork carcass is quoted in USD/t at BEL. Historical customs values may differ from the headline reference.
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Belgium led reported pork carcass exports in 2025, at $841M.
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Explore pork carcass suppliersPork Carcass Specifications and Quality
Pork carcass grading factors include Carcass weight, Lean meat percentage, and Fat cover and distribution.
Grading Factors
Quality assessment for pork carcass considers Carcass weight, Lean meat percentage, and Fat cover and distribution.
- Carcass weight
The weight of the carcass is a key determinant of yield and is used to classify carcasses into weight bands that suit different market needs.
- Lean meat percentage
Measured by approved devices, this indicates the proportion of lean meat in the carcass, which directly affects the value for further processing and retail sale.
- Fat cover and distribution
The amount and distribution of subcutaneous fat influence processing yields, eating quality, and suitability for different cuts.
- Conformation
The shape and muscling of the carcass, especially in the ham and loin, affect the yield of high-value cuts and the efficiency of butchering.
Common Defects
Recorded defects for pork carcass include Bruising, Incomplete bleeding, and Skin lesions or abscesses.
- Bruising
Discoloration and damaged tissue from handling or transport, which reduces the visual appeal and may require trimming, lowering yield.
- Incomplete bleeding
Residual blood in the carcass can cause dark, unappealing meat and may indicate improper slaughter procedures.
- Skin lesions or abscesses
Visible skin damage or abscesses can indicate disease or poor welfare, and may require trimming or rejection of affected parts.
Pork Carcass Facts and HS Code
Pork carcass belongs to hogs and pork within protein and dairy. Its customs classification covers HS 020311.
Pork Carcass HS Code
| Also known as | Pig carcass, EU class E |
|---|---|
| Product type | Raw |
| Form | Fresh |
| Position in the chain | Primary |
| Category | Hogs and pork — Protein and dairy |
| HS codes | 020311 |
| HS6 description | Meat; of swine, carcasses and half-carcasses, fresh or chilled |
| Quoted in | USD/t |
| Reference location | BEL |
Production & Handling
Pork carcass storage guidance: Pork carcasses must be kept at a controlled low temperature to slow bacterial growth and maintain quality. Proper chilling immediately after slaughter is critical to prevent spoilage and ensure food safety.
Production and Storage
| Perishability | High |
|---|---|
| Temperature regime | Chilled |
| Storage conditions | Pork carcasses must be kept at a controlled low temperature to slow bacterial growth and maintain quality. Proper chilling immediately after slaughter is critical to prevent spoilage and ensure food safety. |
| Production methods | Farmed |
| Processing steps |
|
Packaging
Typical pork carcass packaging includes Carcass trolley and Vacuum-packed bag.
- Carcass trolley
Carcasses are often hung on trolleys or rails for transport within a processing facility or to nearby distributors, allowing air circulation and easy handling.
- Vacuum-packed bag
For chilled distribution, carcasses or half-carcasses may be placed in vacuum bags to reduce moisture loss and protect from contamination.
Uses & Risks
Pork carcass is used in Primal and retail cuts, Further processing, and Minced pork.
End Uses
- Primal and retail cuts
Carcasses are broken down into primal cuts such as loin, ham, and shoulder, which are then further trimmed into retail cuts for consumers.
- Further processing
Carcass meat is used to produce processed products like bacon, ham, sausages, and cured meats, where the meat is cured, smoked, or cooked.
- Minced pork
Carcass trimmings and lower-value cuts are ground into minced pork for use in burgers, meatballs, and other ground meat products.
Uses and Related Commodities
| Downstream industries | Meat processing, Retail and wholesale butchery, Food service, Processed meat manufacturing |
|---|
Sourcing risks
| Risk | Mitigation |
|---|---|
African swine fever DiseaseHigh This viral disease can cause high mortality in pigs and lead to trade restrictions, disrupting supply and affecting carcass availability. | Source from regions with effective biosecurity and disease surveillance, and comply with import regulations to prevent disease spread. |
Bacterial spoilage Food safetyHigh Pork is highly perishable and can support the growth of pathogens such as Salmonella and Listeria if not kept at proper temperatures. | Maintain strict cold chain control from slaughter to delivery, and implement hygiene protocols to prevent cross-contamination. |
Temperature abuse during transport LogisticsMedium If the cold chain is broken during transport, the carcass can warm up, accelerating bacterial growth and reducing shelf life. | Use refrigerated vehicles with temperature monitoring, and ensure rapid loading and unloading to minimize exposure to ambient temperatures. |
Pork Carcass Questions
- What is the definition of a pig carcass?
- A pig carcass refers to the whole or half carcasses of swine that are fresh or chilled, as classified under HS code 020311.
- How should pig carcasses be stored to maintain quality?
- Pig carcasses should be kept refrigerated at 0‑4 °C and protected from contamination; maintaining the cold chain during transport preserves freshness.
- What are common processing steps for pig carcasses?
- After receiving fresh or chilled pig carcasses, they are typically trimmed, divided into primal cuts, and may be further processed into retail cuts or further cooked products.