By the Associated Press
Raleigh, May 4—To encourage the curing of more and better meat at home, a “Ham and Bacon” show will be held at the North Carolina State Fair during the week of October 12, it was announced today by L.H. McKay of the Animal Industrial Division of the State College.
Mr. McKay said that prizes of about $38 would be offered for the best hams, of $28 for the best shoulders and $28 for the sides of bacon. The first prize for the hams is $12 and for the best shoulders and bacon, $10.
Mr. McKay stated that the contest would be limited to meat cured on the farms of North Carolina and that exhibitors would be required to furnish their recipes for curing meat and to explain how the work was done. Each piece of meat, he said, must be cut and examined carefully, and a small sample will be sampled to test its quality. The meat can either be sold or returned, according to the wishes of the exhibitor.
“We will give preference to ham weighing between 10 and 25 pounds,” said Mr. McKay, “and to bacon that is without ribs or fat back. The judging will be based on 80 per cent for cure and quality and 20 per cent on sizes and trip. We expect to have the co-operation of the farm and home agents in this matter and to hold one of the most successful shows ever attempted in the South.”
From the front page of the Concord Daily Tribune, Tuesday, May 5, 1925
newspapers.digitalnc.org/lccn/sn92073201/1925-05-05/ed-1/seq-1/
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