National Country Ham Association, Inc.
The Real Squeal An Affiliate of The American Association of Meat Processors
Page 1 March 2016 National Country Ham Association 24th Annual Meeting
Benton’s Smoky Mountain Country Hams was started in 1947 by the late Albert H. Hicks, a dairy farmer who began curing and selling country hams out of a painted block building. Allan Benton and his employees have honed the dry- curing of hams and bacon into a culinary art and have catapulted the products from a simple breakfast main-
stay into the world of gourmet cooking, where they have been praised for their characteristic flavor. Additional rule forms for the Coun- Benton’s Smoky Mountain Country Hams are slow cured using salt, brown sugar, and sodium nitrite and typically aged 9-10 months, though hams are availa- try Ham competition ble 1 year and older. This time-honored practice dates back to the era of our forefa- are available at thers, when the preparation and preservation of meat was a way of life and suste- the NCHA office. nance. Although the hands of time and technology have sculpted many aspects of our modern world, at Benton’s Smoky Mountain Country Hams we have upheld Please request your the traditional dry-curing process and are striving to produce world class country copy if needed. hams and bacon. ______Inside this Issue Thank you to all of you who have contributed to the new and im- Meeting 2 proved NCHA Website. Take a few minutes to take a look and let me know if you Registration have any ideas you would like incorporated. Countryham.org Meeting Agenda 3 We are working on creating a presence on Facebook NC State Meat 4 and need your help. These things may be used on the Science wins NCHA website and or Facebook page. The new web- International site will eventually be a tool for members and con- Competition sumers. Seminar Topics 4 Here is what we need:
Associate Member 5 Pictures of country ham and or any dry cured products you sell Showcase Registration I can post Facebook specials for your business.
2015 Champions 6 Lots and Lots and Lots of recipes. Great material for consumers.
New Member 7 Pictures of Recipes Application Keep sending materials. If what you send is not used right away it will be Sponsorship Form insert used at a later time. PAGE 2 THE REAL SQUEAL PAGE 2
EVENT REGISTRATION INFORMATION
(Please complete a separate form for each registrant - photocopies acceptable)
Full Name______(to appear on namebadge) First Middle Last Company______Address______City/State/Zip______Phone#______Fax#______Email:______Spouse/Guest______(to appear on namebadge) First Middle Last Child ______(please list each name followed by age) Registration Number Amount Event Fees Attending Enclosed 4.28 Board of Directors Meeting No Charge ______4.28 Thursday Welcome Reception No Charge ______(includes open bar)
4.29 Plant Tours $50 per person ______$______(Bus Fees) 4.29 Lunch (bus tour) (dutch treat) ______4.29 Dinner (bus tour) (dutch treat) ______
4.30 Exhibitors Tabletop Fee $225 per exhibit ______$______4.30 Seminar Cost $125 per person ______$______4.30 Lunch at Hotel sponsored by exhibitors ______
TOTAL PLEASE PAY IN FULL BY April 6, 2016 $______Transportation will be provided. In order to reserve appropriate space please indicate your attendance plans for each event!
Hilton Knoxville Hotel, 501 West Church Avenue, Knoxville, TN 37902 Reserve Hotel Rooms by calling 865-251-2578 before April 6th The group rate is $115 and the group Code is NCHA Or online at http://group.hilton.com/NationalCountryHamAssociation
Method of Payment: Check #______Make checks for sponsorship and meeting registration payable to NCHA and return with this registration form to: Post Office Box 948, Conover, NC 28613 Or for your convenience credit cards are accepted (indicate your preference below) Fax to 828-466-2770 Visa___ MC___ Credit Card #______Exp. Date______Security Code (back of card)______Name on Card:______Billing Address for card Include Zip Code:______PAGE 3 THE REAL SQUEAL PAGE 3
National Country Ham Association
Tentative Agenda April 28-30, 2016 Hilton Knoxville Hotel 501 West Church Avenue, Knoxville, TN 37902 Reserve Hotel Rooms by calling 865-251-2578 before April 6th The group rate is $115 and the group Code is NCHA Or online at http://group.hilton.com/NationalCountryHamAssociation
THURSDAY, April 28 3:00 pm Board of Directors Meeting 6:30 pm Welcome Reception
8:00 pm Dinner on Your Own
FRIDAY, April 29 7:00 am Breakfast at hotel (on your own)
8:30 Bus Tour Departs for plant tours Family Brands International
Noon Lunch
2015—National Country Ham Plant Tour 1:00 pm Plant Tour Smithfield, North Carolina Wampler’s Farm Sausage & Sustainable Hydrogen Energy Tour
3:30 pm Plant Tour Smokey Mountain Country Hams, Madisonville
6:00 pm Dinner Foothills Milling, Maryville
SATURDAY, April 30 7:00 am Country Ham Breakfast 8:00 am Exhibitors Setup 8:00 am Welcome 8:05 am Meeting: Annual Membership Meeting
8:30 am Seminar Dr. Wes Schilling Dr. Gregg Rentfrow Dr. Dana Hanson Travis Tennant Virgil Stadler Tennessee Pork Board
12:15 pm LUNCH (SPONSORED BY EXHIBITORS)
1:00 pm Register hams for competition (Hams for the competition must be onsite by 1 p.m.) 1:15 pm Seminar Continues
Local tours – On your won – Knoxville is a walking friendly downtown.
PAGE 4 THE REAL SQUEAL PAGE 4
NC STATE MEAT SCIENCE PROGRAM WINS AT INTERNATIONALLY RECOGNIZED MEAT COMPETITION
The Meat Science Group (Wolf Pack) in the Department of Food, Bioprocessing and Nu- trition Sciences at NC State, won international recognition at the ‘DFV-AAMP Quality Compe- tition for Sausage and Ham’, held Jan. 11-13, 2016, at the University of Wisconsin-Madison. The IFFA Quality Competition was the first event of its kind held in the United States. IFFA is the leading international trade fair for processing, packaging and sales in the meat industry, and hosts an international meat competition every three years in Frankfurt, Germany. The German Butchers’ Association (Deutscher Fleischer-Verband) formed a partner- ship with the American Association of Meat Processors (AAMP) to host the “satellite contest” in the U.S. The results from the U.S. competition will be included with those from Germany and acknowledged as being a part of the international show. The group from NC State will be awarded a Gold Medal (50 out of 50 points) for their entry: Dry Cured Pork Capicola To make the event identical to the show in Frankfurt, organizers sent judges from Ger- many to conduct the competition. All entries were graded on appearance, consistency, smell, and taste. The competition received more than 300 entries from 15 states. AAMP Executive Director Chris Young said, “With an award from the German Butchers’ Association, our members demonstrate the international competitiveness and quality of their products. On behalf of AAMP and our members, we congratulate NCSU students Travis Ten- nant and Currey Nobles for their outstanding achievements.” These students are advised by NC State Meat Specialist Dr. Dana J. Hanson. All U.S. winners have been invited by the German Butchers’ Association to attend a cere- mony at the IFFA in Frankfurt on May 10, 2016, where they will be awarded their certificates and medals. Wolf Pack is a member of the American Association of Meat Processors, the nation’s larg- est trade organization representing small businesses in the meat industry. The American Association of Meat Processors (AAMP)
JUST A FEW SEMINAR TOPICS:
Tour the first Sustainable Energy Proton Power Plant Proposed trip to Spain for NCHA Members in 2017 Consumer Buying Habits In the Beginning...Country Ham Consumer Buying Habits Pest Management Presentations by each Exhibitor More to come...
PAGE 5 THE REAL SQUEAL PAGE 5
ASSOCIATE MEMBER SHOWCASE
REGISTRATION SATURDAY, April 30th, 2016
Hilton Knoxville Hotel 501 West Church Avenue Knoxville, TN Associate Members wishing to display table top exhibits will be provided a table and signage. The tables will be located ad- jacent to the main meeting room. Any additional audio/visual requirements, electrical needs or special preparations will be billed at hotel rates. Confirmation and exhibition information will be forwarded upon receipt of registration. NCHA Member Showcase- Registration Fee: $225. Non-members Showcase Registration Fee: $375.
2015 Associate Member Showcase Registration SATURDAY, April 25, 2015
Company:______
Address:______
City:______State:______ZIP:______
Contact Name:______Telephone:______
Email:______
Showcase Registration Fee Enclosed: $______(see credit card payment information on page 2)
Complete and mail or fax to: NCHA, P.O. Box 948, Conover, NC 28613
Registration Deadline: April 6, 2016 Space is limited and will be assigned on a first come, first serve basis.
Please see enclosed agenda for Exhibit setup and visit times. PAGE 6 THE REAL SQUEAL PAGE 6
For up to date information PLEASE make sure I have your correct email address on file by sending an email to: [email protected]. The subject line should read: please update my email address!
Thank you!
2015 Smoked AND Unsmoked Grand Champion 2015 Reserve Smoked AND Harper’s Country Hams, Clinton, KY Unsmoked Grand Champion Brian Harper pictured Clifty Farms, Paris , TN; Michael Murphey pictured
2014-2015 NCHA President 2015 Judges at Work Justin Stone, Finchville Farms, Finchville, KY L-R, Dr. Dana Hanson, Dr. Gregg Rentfrow, L-R Justin Stone and Past President Michael Murphy Dr. Wes Schilling, Travis Tennant NC State University, Raleigh, NC PAGE 7 THE REAL SQUEAL PAGE 7
NATIONAL COUNTRY HAM ASSOCIATION INCORPORATED
APPLICATION FOR MEMBERSHIP
We hereby make application for membership in the National Country Ham Association Inc., a non- profit corporation established to promote and improve the Country Ham Industry across the nation.
We agree to pay annual dues as determined by the board of directors, and to pay quarterly check-off dues as approved by the board of directors. (Note: Check-off dues for Processor Members is further explained below).
All dues are used, at the direction of the board of directors, for the benefit of the Country Ham industry across the nation.
In making application for membership, we pledge to support NCHA in its endeavors and activities and will actively participate in its’ programs, aims, and goals.
Company Name______
Address______
City, State, Zip______
Phone Number______FAX Number______
Website Address:______e-mail:______
Principals of company (name and title)______
Recommended by______
Brief description of your companies activities: (to be published in NCHA Membership Directory)______
MEMBERSHIP STATUS
____$100 Processor Member (Membership dues are due each year on October 1)
______Number of hams cured per year. Used to determine quarterly check-off dues. (Held in strictest confidence.) Processor members also pay check - off dues in the amount of $.0125 per ham. Minimum check-off is $250 per year and maximum is $6,250 per year. Check-off dues are billed quarterly. To determine your check-off dues calculate the number of hams cured in the past year; e.g. 50,000 hams cured multiply $.0125 equals $625. $625 divided by four quarterly invoices equals $156.25 due each quarter. $625 check-off dues plus $100 annual dues equals total dues of $725 per year if you cure 50,000 hams annually.
____$300 Processor Member: No curing: Further Processor only (Membership dues are due each year on Oct. 1)
____$150 Associate Member(Vendor)(Membership dues are due each year on October 1)
______Signature(required) Date
Make check payable to NCHA; mail to P.O. Box 948, Conover, NC 28613 NATIONAL COUNTRY HAM ASSOCIATION, INC.
Post Office Box 948 Conover, NC 28613
Phone: 800-820-4426 Fax: 828-466-2770 Email: [email protected]
Promotion, development, and improvement of the
business of country ham curers, and to encourage the
sale and use of country cured meats through co-operative
NCHA’s Annual Meeting methods of production, promotion, education, advertisement, and trade shows are primary goals of the April 28-April 30, 2016 National Country Ham Association.
National Country Ham Association, Inc. Officers and Directors 2015-2016
Officers Directors
Gregg Rentfrow President George Worrell University of Kentucky
Wayco Hams Bill Goodnight Goodnight Brothers Justin Stone Michael Murphey Boone, NC Finchville Farms
Clifty Farms (828)264-8892 Charlie Tripp
Tony Snow Tripp Country Hams Vice-President Goodnight Brothers
Keith Fletcher Jim Skrobot Burger’s Smokehouse, Inc. Wayne Lord Packaging Solutions, Inc. California, MO Lord’s Sausage Company
(573)796-3134
Sam Edwards, III S. Wallace Edwards & Sons, Inc. Dues Notices
Treasurer— Alan Crouch are in your Charlie Tripp HUB International SE Tripp Country Hams mailbox now!
Brownsville, TN Tim Switzer (731)772-2130 Finchville Farms