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.
New! 2016 ACMC Show – Results (PDF Download)
2016 Rules & Guidelines
- Letter to Participants (PLEASE READ: Important change made to registration process)
- 2016 Advisors & Judges
- ACMC Map & Schedule
- Volunteer at the ACMC
2016 University Class
- 2016 University Class Registration (Registration deadline: July 8)
- 2016 University Class (Cured Speciality Meat Products)
Video: Judges on Judging (Click here for the full video list of winning class entries)
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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 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.