American Cured Meat Championships

AAMP_ACMC Logo_RevisedIn 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.

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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.

2016 Rules & Guidelines

2016 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.

Official Sponsors of the 2016 American Cured Meat Championships – Omaha, Nebraska

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Classes of Entries

 


Andouille Sausage

Bacon
(Heavyweight)
(Lightweight)

Braunschweiger

Country Bacon – Dry Cured

Cured Specialty Meat Products

Dried Beef

Frankfurters/Wieners (Coarse Ground)

Frankfurters/Wieners (Emulsified)

Ham – Bone-In (Heavyweight)
(Lightweight)

Ham – Boneless (Commercial)

Ham – Boneless (Traditional)

Ham – Semi-Boneless

Jerky – Restructured

Jerky – Whole Muscle

Luncheon Meat – Large Diameter

Meat Snack Stick

Ring Bologna – Cooked

Semi-Dried Sausage – Cooked,Non-Fermented

Small Diameter Smoked/Cooked Sausage

Smoked Turkey

Specialty Game Meats

Specialty Flavored Small Diameter Cooked and Smoked Sausage

Summer Sausage – Cooked

The next competition will be held in conjunction with the American Convention of Meat Processors & Suppliers’ Exhibition, in Lexington, Kentucky, July 20-22, 2017.