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.

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2018 ACMC: July 19-21
Kansas City, Missouri

REGISTRATION BEGINS THURSDAY, JULY 19 (9:30AM – 2:00PM)

2018 ACMC Rules & Guidelines

• Letter to Participants
• Official Rulebook
• Product Evaluation Guidelines
• ACMC Product Registration (For on-site use only)
• ACMC Map & Schedule
• ACMC Registration Process: What to expect
• 2018 Convention Agenda

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2018 University Class Competition

Classes:
– Cured Specialty Meat Products
– Fermented Summer Sausage

• Letter to Participants
• Contest Guidelines
• Registration (Must pre-register by June 29, 2018)
• Official Rulebook

 

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Video: Judges on Judging

(Click here for the full video list of winning class entries)

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

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Classes of Entries