American Cured Meat Championships (ACMC)

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.

2022 ACMC Information Coming Soon!

2021 ACMC Results:

Judges on Judging

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

Questions? Contact Diana Dietz, ACMC Coordinator, by email or call the AAMP office at 717-367-1168.

Classes of Entries

Andouille Sausage
Bacon (Heavyweight)
Bacon (Lightweight)
Country Bacon - Dry Cured
Cured Specialty Meat Products
Dried Beef
Frankfurters/Wieners - Coarse Ground
Frankfurters/Wieners - Emulsified 
Ham - Bone-in (Heavyweight)
Ham - Bone-in (Lightweight)
Ham - Boneless (Commercial)
Ham - Boneless (Traditional)
Ham - Semi-Boneless
Jerky - Restructured
Jerky - Whole Muscle
Luncheon Meat - Large Diameter
Meat Snack Sticks
Meat Snack Sticks - Flavored
Old World Dried Fermented Sausage
Ring Bologna - Cooked
Semi-Dried Sausage (Cooked, Non-Fermented)
Small Diameter Hot Link Sausage
Small Diameter Smoked & Cooked Sausage
Smoked Turkey
Specialty Flavor Small Diameter Smoked/Cooked Sausage
Specialty Game Meats
Summer Sausage - Cooked
Regional Class