American Cured Meat Championships (ACMC)

AAMP_ACMC Logo_Revised

In 1949, small business meat processors gathered in Chicago to enter their hams in the First Annual National Ham Show. Sixty-five hams were judged in four classes. This competition started a tradition that is known today as the American Cured Meat Championships (ACMC) – the only national event of its kind in North America.

This event has expanded over the years to cover a wide variety of products including hams, bacon, jerky, and sausages. Now hundreds of products are entered in 25 – 30 classes each year. Meat processors enter their products for evaluation by judges who are meat scientists and specialists in the meat industry. This evaluation provides information for product enhancement that could result in greater sales and business opportunities.

Anyone who is a processor member of the American Association of Meat Processors, produces their own products, and is a registered attendee of the convention, may enter the ACMC competition.

 


 

AMERICAN CURED MEAT CHAMPIONSHIPS (ACMC)AMERICAN CURED MEAT CHAMPIONSHIPS (ACMC)AMERICAN CURED MEAT CHAMPIONSHIPS (ACMC)

 

2017 ACMC Show

Results (PDF Download) — Final Standing Report (PDF Download)

 


 

OFFICIAL ACMC SPONSORS

Excalibur2           Iowa State University

2017 Rules & Guidelines

 

2017 Featured Class – Country Ham – Smoked

 

OFFICIAL UNIVERSITY CLASS SPONSORS

Penn State Logo          logo-alt

2017 University Class


Video: Judges on Judging (Click here for the full video list of winning class entries)


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ACMC judges explain what it takes to have a winning entry (Click image to play video)>

Do you have comments or suggestions on how to make the ACMC better? Contact Diana Dietz at AAMP with your feedback.


Classes of Entries

Andouille Sausage

Andouille Sausage

Bacon (Heavyweight & Lightweight)

Bacon (Heavyweight & Lightweight)

Braunschweiger

Braunschweiger

Country Bacon - Dry Cured

Country Bacon – Dry Cured

Cured Specialty Meat Products

Cured Specialty Meat Products

Dried Beef

Dried Beef

Frankfurters/Wieners (Coarse Ground)

Frankfurters/Wieners (Coarse Ground)

Frankfurters/Wieners (Emulsified)

Frankfurters/Wieners (Emulsified)

Ham - Bone-In (Heavyweight & Lightweight)

Ham – Bone-In (Heavyweight & Lightweight)

Ham - Boneless (Commercial)

Ham – Boneless (Commercial)

Ham - Boneless (Traditional)

Ham – Boneless (Traditional)

Ham - Semi-Boneles

Ham – Semi-Boneless

Jerky - Restructured

Jerky – Restructured

Jerky - Whole Muscle

Jerky – Whole Muscle

Luncheon Meat - Large Diameter

Luncheon Meat – Large Diameter

Meat Snack Stick

Meat Snack Stick

Ring Bologna - Cooked

Ring Bologna – Cooked

Semi-Dried Sausage - Cooked,Non-Fermented

Semi-Dried Sausage – Cooked,Non-Fermented

Small Diameter Smoked/Cooked Sausage

Small Diameter Smoked/Cooked Sausage

Smoked Turkey

Smoked Turkey

Specialty Game Meats

Specialty Game Meats

Specialty Flavored Small Diameter Cooked and Smoked Sausage

Specialty Flavored Small Diameter Cooked and Smoked Sausage

Summer Sausage - Cooked

Summer Sausage – Cooked