PORK SHOULDER, BONELESS, COOKED AND SMOKED. CONTAINING OVER 80% OF MEAT AND FAT, A MOISTURE PROTEIN RATIO BELOW 4.5, IN PACKAGING WITH A NET CONTENT GREATER THAN 1 KG. THE MANUFACTURING PROCESS IS THAT THE BONE IS REMOVED FROM THE PORK SHOULDER, INJECTED WITH WATER, SALT, AND OTHER ADDITIVES MASSAGED AND LEFT TO REST FOR 24 HOURS. THE SHOULDER IS THEN PUT INTO RECTANGULAR MOULDS AND COOKED FOR 8 HOURS AT A TEMPERATURE REACHING 75 DEGREES CELSIUS IN THE HEART OF THE SHOULDER. THE SHOULDER IS THEN REMOVED FROM THE MOULD AND SMOKED FOR 3 HOURS AT A TEMPERATURE OF 60 DEGREES CENTIGRADE. AFTER RAPID COOLING THE PRODUCT IS VACUUM PACKED IN PARTS WEIGHING MORE THAN 1 KG.

THIS PORK SHOULDER IS CLASSIFIED TO COMMODITY CODE 1602421000 IN ACCORDANCE WITH THE FOLLOWING: GENERAL INTERPRETATIVE RULES GIR 1 HAS BEEN USED TO CLASSIFY THE PORK SHOULDER BY THE TERMS OF HEADING 1602 AND ANY RELEVANT SECTION AND CHAPTER NOTES GIR 5(B) HAS BEEN USED TO INCLUDE THE PACKING GIR 6 HAS BEEN USED TO CLASSIFY TO SUBHEADING LEVEL. SECTION NOTES AND CHAPTER NOTES CHAPTER 16 NOTE 2 FOOD PREPARATION FALL IN THIS CHAPTER PROVIDED THAT THEY CONTAIN MORE THAN 20% BY WEIGHT OF SAUSAGE, MEAT, MEAT OFFAL, BLOOD, FISH OR CRUSTACEANS, MOLLUSCS OR OTHER AQUATIC INVERTEBRATES, OR ANY COMBINATION THEREOF. CHAPTER 16 ADDITIONAL NOTE 2 FOR THE PURPOSE OF SUBHEADINGS 16024110, 16024210 AND 16024911 TO 16024915 THE EXPRESSION CUTS THEREOF APPLIES ONLY TO PREPARED MEAT WHICH DUE TO THE SIZE AND CHARACTERISTICS OF COHERENT MUSCLE TISSUE, IS IDENTIFIABLE AS HAVING BEEN OBTAINED FROM HAMS, SHOULDERS, LOINS OR COLLARS OF DOMESTIC SWINE AS THE CASE MAY BE.