Swiss Meat and Sausage Co. once again had their Hickory Smoked Sugar Cured Bacon reaffirmed as one of the best cured bacons in the nation at the 74th Annual American Association of Meat Processors Convention and Meats Judging Competition held July 17-20th in Charleston, South Carolina. The American Association of Meat Processors (AAMP), is North America’s largest meat trade organization. Membership includes more than 1,500 medium-sized and smaller meat, poultry and food businesses: slaughterers, packers, processors, wholesalers, in-home food service business, retailers, deli and catering operators, and industry suppliers. AAMP members are from the U.S., Canadian provinces and several foreign countries.
More than 650 products were entered in the American Cured Meat Championship competition and was judged by a panel of more than 12 meat science professors and professionals in the meat industry. The meat products are judged on taste, aroma, appearance, workmanship, and marketability and can earn a total of 1000 points.
Those from Swiss Meat who attended the four day event were Janice Thomas, Sharon Fennewald and Pam Jacquin. They participated in daily seminars which included HACCP validation, labeling submission, and other matters relating to the meat industry needs, as well as viewed displays from national suppliers of the latest equipment and services available to the meat industry.
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