Cured Meats Registration

2024 NWMPA Convention

Fill out the form below, or click the button to download the form to mail in.

Company Name

Company Address

Address Line 1

City

State

Zip Code

Layout

Phone

Email *

Layout

Ham - Bone-In

Ham - Boneless

Commercial Bacon - Dry Cured, Injected or Brine Cured

Specialty Bacon - Cottage, Peppered, etc.

Summer Sausage

Summer Sausage - Flavored

Meat Snacks (Beef, Poultry, Pork)

Meat Snacks Flavored

Whole Muscle Jerky

Small Diameter Cooked Sausage (Ring, Rope or Link)

Small Diameter Cooked Sausage (Ring, Rope or Link) Flavored

Fresh Sausage - Bulk

Fresh Sausage - Cased

Smoked Turkey

Specialty Class - (Restructured)

Specialty Class (Whole Muscle)

Dry-Cured Product

Total

$0.00

When would you like to pay?

Please download and bring product processing and cooking schedule with your product to the Northwest Cured Meat Championships.

Please keep a copy for your reference

Download Product Processing Forms

Following the rules for each category is very important in this competition. For a full set of rules, click the link below