PRODUCT SHOW
You must be a Plant Member to participate in the product show. Please see all of the rules below and contact us with any questions at ndampconvention@gmail.com
If you plan to participate in the show, you’ll sign up using the Plant Convention Registration form. See that form at the button below.
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.
QUICK TIPS/RULES TO REMEMBER
- No printed or colored casings allowed, except for the sticks and specialty category.
- Products may not be cut or sliced, except for snack sticks to length, and jerky.
- Wieners, summer sausage, snack sticks, jerky, hams, specialty, and country sausage must all be fully cooked according to FSIS Appendix A.
- Remember, hams must contain aitch bone, leg bone, and a portion of the shank bones.
- Each plant can submit one product into each class.
- No non-meat ingredients e.i. cheese, vegetables, fruits, rice are allowed in any class other than specialty class.
- Most importantly, have fun! These are your products. If it sells in your store, it is a quality product.
