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! 2017 ACMC Show Results (Top 4) or (Download Full Standing Report)
Press Release Template Download (Word Format)
New! 2017 University Class Results
OFFICIAL ACMC SPONSORS
2017 Rules & Guidelines
- Letter to Participants
- Official Rules
- Product Guidelines
- Product Registration Form (For on-site use only) (Word Download)
- ACMC Map & Schedule
- ACMC Registration Process: What to expect (PDF Download)
- ACMC Technical Advisors & Judges
2017 Featured Class – Country Ham – Smoked
- Country Ham Rules
- (Video): How to Cure a Country Ham
- (Article): How to Make a Country Ham – By Gregg Rentfrow & Surendranath Suman, University of Kentucky
OFFICIAL UNIVERSITY CLASS SPONSORS
- Official Rules – (PDF Download)
- Letter to Participants (PDF Download)
- Registration – (PDF Download)
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.
 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 |