REQUIREMENTS FOR LOCAL NC CONTESTS TO BE SANCTIONED BY THE NC PORK COUNCIL
- The contest must have on-site judging AND use on-site judges from the NCPC’s approved on-site judges list, which may be obtained from the NCPC office. On-site judges that are not on the approved list must be pre-approved by the NCPC.
- It is not required that local contests have blind taste judging, sauce or showmanship judging.
- Do not combine culinary and blind taste scores to create an overall score if you are sending a winner to the state championship.
- Due to the fact that on-site judges are trained on the basis of whole hog contests, contests sanctioned by the NCPC must be whole hog contests.
- The contest must use the official NCPC score sheets. Additionally, the score sheets MUST be tallied according to the numbers given on the score sheets.
- If a local contest would like for its winners to be eligible to compete in the Whole Hog Barbecue Championship Cook-off., at least 10 cooks need to be participating in the contest.
REQUIREMENTS TO PARTICIPATE IN THE WHOLE HOG BARBECUE CHAMPIONSHIP COOK-OFF
- The local contest must have at least 10 cooks in the contest in order to be eligible to participate in the Whole Hog Barbecue Championship Cook-off.
- Cooks who are one of the top three winners of a NCPC sanctioned local contest with less than 40 cookers are eligible to participate in the Whole Hog Barbecue Championship Cook-off.
- Cooks who are one of the top five winners of a NCPC sanctioned local contest with 40 or more cookers are eligible to participate in the Whole Hog Barbecue Championship Cook-off.
- Cooks who are eligible to compete in the Whole Hog Barbecue Championship Cook-off can compete for two years.
- Every contest will have an eligible winner to send to the Whole Hog Barbecue Championship Cook-Off. If the top winners have already qualified for the Championship, the next person on the winners list can represent the contest.
WILD CARD RULE FOR STATE CHAMPIONSHIP
The backyard / non-professional winners at the Kinston Festival on the Neuse and Pigskin Pig-Out competition in Greenville and the natural source winner at Smoke On the Water are eligible to compete if there is space available at the state competition. The wild card winner cannot take the space of an eligible cook.