COUNTRY CURED MEAT SHOW & SALE

Sunday, July 16, 2017
SHOW CO-CHAIRS: Raellen Baker 660-998-0536 Kayli Roberts 660-998-0663
Check-In: 1:30 PM
Rothwell Park Lodge
Judging will begin at 2:00 PM

All hams and bacons will be checked in beginning at 1:30 pm.

Exhibitors will be allowed to leave once they have checked their ham/bacon. Non-conference judging.

Sale will start with hams or bacons alternating with lambs, hogs, steers, goats and chickens.

DISPLAY – Only the top 13 traditional hams, top 13 smoked hams and top 15 bacons blue ribbons will be left on display for the duration of the fair until sold at the sale.  All others will be sent home with the member after the judging is completed.

Only the top 13 traditional hams, top 13 smoked hams and top 15 bacons receiving blue ribbons may sell at the sale and the member must be present at the time of the sale unless pre-approved by the Fair Board and the cured meat superintendent.   No ham/bacon receiving a red or white ribbon will sell.

Only federally inspected and packed products may be shown or sold. 

There will be 2 classes with a champion and reserve champion trophy awarded in each class:

1Traditional Cure
2Smoked

The judge has the right to disqualify any and all hams/bacons for spoilage, worms, mouse holes, etc.  The judge’s decisions are final.  If a buyer has a problem with a ham/bacon, they are to contact the cured meat superintendent within two (2) weeks after the sale and return the product to him.  If the product is considered to be bad, the member will be responsible for refunding the money to the buyer.


Ham Entry Form     |     Bacon Entry Form