NDAMP 2026 CONVENTION PRODUCT SHOW
Show Off Your Craft at the NDAMP Cured Meat Product Show
WHAT IS THE PRODUCT SHOW?
This is your opportunity as a meat processor to showcase the products you’re proud to sell every day.
The NDAMP Product Show gives Processor Members the chance to have their products professionally judged and rated, while comparing their work alongside fellow processors from across the state.
Winning products are recognized at the banquet, where you’ll receive awards to display at your plant—helping elevate your brand and build customer trust.
If it sells in your store, it belongs here.
WHO CAN PARTICIPATE
To enter the Product Show, you must be a Processor Member in good standing.
Participation is optional, but highly encouraged — this event is designed to celebrate your skills, craftsmanship, and commitment to quality.
If you plan to participate, you’ll sign up using the Processor Convention Registration Form linked below.
Questions? Contact us anytime at ndampconvention@gmail.com
QUICK TIPS & RULES TO REMEMBER
Before submitting your products, keep these key guidelines in mind:
- Each plant may submit one product per class
- No printed or colored casings are allowed, except in the sticks and specialty classes
- Products may not be cut or sliced, except:
- Snack sticks (cut to length)
- Jerky
- Wieners, summer sausage, snack sticks, jerky, hams, specialty, and country sausage must be fully cooked according to FSIS Appendix A
- Hams must include the aitch bone, leg bone, and a portion of the shank bones
- No non-meat ingredients (cheese, vegetables, fruits, rice, etc.) are allowed in any class except Specialty
- Most importantly — have fun. These are your products, and if customers love them, they’re worth showing off.
Product Classes & Requirements
1. WHOLE BONE-IN HAM
- Ham must contain aitch bone, leg bone, and a portion of the shank bones.
- No skin on hams or semi-boneless hams are allowed.
- Must be fully cooked according to Appendix A.
2. BACON
- Must be a minimum of six pounds of whole slab; not cut or sliced skin removed.
3. WIENERS or SMALL DIAMETER SAUSAGE
- must be made with beef and/or pork.
- Must be fully cooked according to Appendix A.
- Entries must include 5 links
- Casings must be less than 28mm diameter.
- No colored casings allowed.
- Open to any type of casing ei natural, collagen, skinless.
4. COOKED SUMMER SAUSAGE
- Must be made with beef and/or pork
- Must be fully cooked according to Appendix A.
- Entry must be whole stick, not cut or sliced.
- No colored or printed casings allowed.
5. JERKY
- must be made with beef whole muscle.
- Must be fully cooked according to Appendix A.
- Entries must weigh a minimum of 1/4 pound.
6. BEEF STICKS
- Must be made with beef and/or pork
- Must be fully cooked according to Appendix A.
- Entries must include 5 sticks
- Casings must be less than 22mm in diameter.
7. COUNTRY STYLE SAUSAGE
- Must be made with beef and/or pork.
- Must be fully cooked according to Appendix A.
- Entries must include 1 ring.
- Casings must be less than 46mm in diameter.
- No colored casings are allowed.
8. SPECIALTY COOKED SAUSAGE
- Open class must be made of beef and/or pork and can contain non-meat ingredients ei cheese, rice, vegetables, fruits.
- Can be any type of sausage including snack sticks, summer sausage, bratwurst, weiner, or ring sausage.
- No casing restrictions ei colored, size, type.
- Must be fully cooked according to Appendix A.
Ready to Enter?
If you’re planning to participate in the Product Show, be sure to register using the Processor Convention Registration Form below.
Bring your best. Celebrate your craft. And let your products speak for themselves.