News - North Carolina Meat Processors Association

NCMPA News

PRESS RELEASE – February 2019: NC STATE STUDENT WINS AT INTERNATIONALLY RECOGNIZED MEAT COMPETITION

Artisanal charcuterie crafted at the NC State Department of Food, Bioprocessing and Nutrition Sciences won international recognition at the ‘DFV-AAMP Quality Competition for Sausage and Ham’, held Jan. 21-25, 2019 in Madison, Wisc. The results from this competition are held in conjunction with the IFFA, the world’s largest meat industry trade fair. Click here to read the entire release.

2017 BBQ Camp Recap

“A big thanks to Dana Hanson, Travis Tennant, Candace Cansler, Bob Garner, John Shelton Reed, all of the sponsors, journalists, everyone who helped make this weekend possible, and definitely a big thanks to my fellow participants. This was a truly transformative experience! I learned so much, and had a great time meeting and interacting with all of you. I made some good friends here! And the FOOD!! Wow!” – Chris Barry

August 2016 | NC State Students Win National Product Development Competition

Currey Nobles and Travis Tennent recently placed first and second in the University Division of the 2016 American Association of Meat Processors, American Cured Meat Championship, held July 21-13 in Omaha, NE. Read the full article.

June 2016 | The Bright Leaf Hot Dog Turns 75

On June 24, 1941 John A Jones Sr. and several local businessmen formed Carolina Packers Incorporated. From the very beginning Carolina Packers created a much needed livestock market for Smithfield area farmers, many of whom became charter stockholders in the company. The company was not only an asset to area farmers, but to the overall economy; it was the first plant of its kind in all of NC and provided much needed jobs for Johnston County residents.

Read the full article here: The Bright Leaf Hot Dog Turns 75

June 2016 | Big news for food entrepreneurs seeking variances for cured meats!

NCSU’s Dr. Dana Hanson announces a new charcuterie school. The school will offer a four-session class held on Mondays that would cover the regulations and the science behind making sausages and cured meats. The school would also include hands-on lessons. Read the full article here: http://www.newsobserver.com/living/food-drink/article82088262.html

2016 BBQ Camp

Putting the science in low and slow
Date posted: June 7, 2016

Dr. Dana Hanson (center) shares a special high quaility brand of Paprika with campers during BBQ Camp at NC State.

“This is really like going back to school, not like some cooking class,” one participant said of the NC State BBQ Camp. Indeed, the event proved that what makes barbecue delicious is far more than firing up the grill.

Hosted by NC State University’s Department of Food, Bioprocessing and Nutrition Sciences and the North Carolina Meat Processor’s Association, the two-day seminar was the first public offering of a university-level, science-based class in the Southeast. To prepare for the event, the two groups conducted a test camp in 2015 and several shorter sessions for North Carolina 4-H members.

Limited to 25 participants, tickets sold out almost immediately. “I was going to plug it in an interview on Friday but found out it was sold out on Thursday,” said WUNC-TV host and noted author Bob Garner. “A small mention in Wednesday’s Raleigh News & Observer beat me to the punch!”