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.
2021 American Cured Meat Championships (ACMC)
On-site registration only (July 15, 2021)
New Registration Hours! 9:30 AM – 12:30 PM
Cost: $20 per entry. Only one product per class allowed.
Featured Class: Black Pepper Flavored Small Diameter Smoked & Cooked Sausage
2021 University Class Competition
- Letter to participants
- Pre-registration form (required – deadline to register is June 30, 2021)
- University Class Rules
Contact Diana Dietz, ACMC Coordinator, by email or call the AAMP office at 717-367-1168.
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