2023 Convention

2023 NWMPA Convention

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

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Layout

Ham - Bone-In

Ham - Boneless

Commercial Bacon - Dry Cured, Injected or Brine Cured

Specialty Bacon - Cottage, Peppered, etc.

Summer Sausage - Fermented, All Beef or Beef and $ Pork Combo

Summer Sausage - Unfermented, All Beef or Beef and $ Pork Combo

Snack Foods - Meat Snack Sticks (Beef, Poultry, Pork)

Beef Jerky

Cooked Sausage - (Ring, Rope or Link)

Smoked Turkey - Fully Cooked

Fresh Sausage - Bulk

Fresh Sausage - Link

Specialty Class - Re-structured (Chopped, Ground)

Specialty Class - Whole Muscle (ie: Dried beef, $ Pastrami, etc.)

Dry-Cured Product

Total

$ 0.00

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