The American Cured Meat Championships, which take place each year at the American Association of Meat Processors, bring together some of the country’s top meat processors. The ACMC is the largest national competition of cured meat products, including bacon, ham, sausages, smoked turkeys and more.
Dr. Terry Houser of Kansas State University is one of the coordinators of the ACMC. He took time to speak with Sam Gazdziak, Independent Processor editor, about the judging process and what makes the ACMC such an important event for processors, win or lose.
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