The more flexibility the equipment has, the more a processor can optimize their cooking process or find new products to sell.

Dr. Jonathan Campbell of Penn State University talks about the chemistry of curing.

What will be your favorite part of the AAMP Convention? Will it be the educational sessions, the trade show, networking with old and new friends, or perhaps the American Cured Meat Championships (ACMC)?

Before there was refrigeration, there was the country ham. Though the product itself goes back generations, today’s top processors have found ways to appeal to the contemporary consumer.

The American Cured Meat Championships, held every year at the American Association of Meat Processors (AAMP) Convention, brings together some of the top cured meats experts in the country.