1601 00 — Sausages and similar products, of meat, offal or blood; food preparations based on these products

1601 Sausages and similar products, of meat, of meat offal or of blood; food preparations based on these products

This heading covers sausages and similar products, i.e., preparations consisting of meat or meat offal (including guts and stomachs) or blood, finely chopped or minced, enclosed in intestines, stomachs, bladders, skins or similar casings (natural or artificial). Some of these products may be without casing, simply pressed into the typical sausage shape, i.e., a cylindrical or similar shape with a circular, oval or rectangular (with more or less rounded corners) cross-section. Sausages and similar products may be raw or cooked, including smoked, and may contain added fat, starch, seasonings, spices, etc. In addition, they may contain relatively large (e.g., bite-sized) pieces of meat or meat offal. Sausages and similar products are classified in this heading whether or not cut into pieces and whether or not put up in airtight containers. The heading includes, inter alia: (1) sausages and similar products based on meat (e.g., frankfurters, salami); (2) liver sausages (including those made of poultry liver); (3) "black puddings" and "white puddings"; (4) "andouillettes" (offal sausage in a small-calibre casing), saveloys, bologna sausage and similar delicatessen products; (5) pâtés, meat pastes, galantines and rillettes (finely chopped pork fried in lard), provided they are enclosed in a sausage casing or pressed into the typical sausage shape. The heading also includes certain food preparations (including so-called "prepared dishes") based on sausages or similar products (see the General Explanatory Note to this Chapter, item (3)). The heading, however, excludes: (a) meat enclosed in bladders, intestines or similar casings (natural or artificial) without having been previously minced or chopped, e.g., rolled ham and pork shoulder (generally heading 0210 or 1602); (b) raw meat, chopped or minced but not containing other ingredients, even if enclosed in a casing (Chapter 02); (c) preparations enclosed in a casing not normally used as a sausage casing, if those preparations without such casing are not classified in this heading (generally heading 1602); (d) cooked boned poultry meat, such as turkey roll (heading 1602).

Notes

Machine translation. The original is the Russian text of the EAEU tariff, and customs goes by it; this translation is for understanding only and has no legal force.

1. This Chapter excludes meat, meat offal, fish, crustaceans, molluscs or other aquatic invertebrates, and insects prepared or preserved by the methods specified in Chapter 02 or 03, in Note 6 to Chapter 04 or in heading 0504.

2. Prepared foodstuffs are included in this Chapter provided they contain more than 20 % by weight of sausage, meat, meat offal, blood, insects, fish or crustaceans, molluscs or other aquatic invertebrates, or any combination thereof. Where finished products contain two or more of the components mentioned above, they are classified in the headings of Chapter 16 for the component or components predominant by weight. These provisions do not apply to products stuffed with heading 1902 or to finished products of heading 2103 or 2104.

Subheading notes

English text as published in Annex I to Regulation (EU) 2021/1832 (Combined Nomenclature). The EAEU tariff and the EU nomenclature copy these notes from the same convention. For a Russian declaration the binding version is the Russian one: Annex to Decision No 80 of the EEC Council of 14 September 2021.

1. For the purposes of subheading 1602 10, the expression ‘homogenised preparations’ means preparations of meat, meat offal, blood or insects, finely homogenised, put up for retail sale as food suitable for infants or young children or for dietetic purposes, in containers of a net weight content not exceeding 250 g. For the application of this definition, no account is to be taken of small quantities of any ingredients which may have been added to the preparation for seasoning, preservation or other purposes. These preparations may contain a small quantity of visible pieces of meat, meat offal or insects. This subheading takes precedence over all other subheadings of heading 1602.

2. The fish, crustaceans, molluscs and other aquatic invertebrates specified in the subheadings of heading 1604 or 1605 under their common names only, are of the same species as those mentioned in Chapter 3 under the same name.

Additional notes

Machine translation. The original is the Russian text of the EAEU tariff, and customs goes by it; this translation is for understanding only and has no legal force.

1. For the purposes of subheadings 1602 31 110 0, 1602 32 110 0, 1602 39 210 0, 1602 50 100 0 and 1602 90 610 0, the term “raw” is to be applied to products which have not been subjected to any heat treatment or which have been subjected to heat treatment not sufficient to coagulate the meat proteins in the whole product, and consequently, in the case of subheadings 1602 50 100 0 and 1602 90 610 0, traces of pinkish liquid are found on the surface of the cut when the product is cut along a line passing through its thickest part.

2. For the purposes of subheadings 1602 41 100 0, 1602 42 100 0 and 1602 49 110 0 to 1602 49 150 0, the term “cut” refers only to finished or canned meat which, by the size and properties of the connective muscle tissue, can be identified as derived from the hams, scapula, fillet or neck parts of the carcasses of domestic pigs.