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.
July 25-27, 2019
2019 ACMC Rules & Guidelines
- Letter to Participants
- Official Rulebook (coming soon)
- Product Evaluation Guidelines
- ACMC Product Registration (For on-site use only)
- ACMC Map & Schedule
- ACMC Registration Process: What to expect
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.
Classes of Entries
Bacon (Heavyweight & Lightweight)
Country Bacon – Dry Cured
Cured Specialty Meat Products
Frankfurters/Wieners (Coarse Ground)
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
Specialty Game Meats
Specialty Flavored Small Diameter Cooked and Smoked Sausage