Judging for whole hog will be done with both blind and onsite judging methods. Each event will have
two winners, one from the “Blind Judging” and one from the “On Site Judging”. Since “On Site
Judging” is to please the crowd/teams/organizers.
Points Blind and On site judging combined for the pointchase champions ring EU ring
The pointchase whole hog will have the following points for the team if they are member of the SCA.
1. 11 points
2. 10 points
3. 9 points
4. 8 points
5. 7 points
6. 6 points
7. 5 points
8. 4 points
9. 3 points
10. 2 points
Team will turn in 1 box with 4 meat groups from left to right: shoulder/belly/ loin/ ham no garnish.
The promoter will provide the turn in boxes and the lid must close.
Judging criteria Appearance, Taste, Texture/Moist, and Overall Impression.
The tie breakers order is: Taste, Texture/Moist, Appearance, and Overall Impression.
Reps – Rib Program/Sheets
5 judges- Conducted at teams cook sites.
Judging criteria Appearance, Creativity, Taste, and Execution.
Definitions: Appearance (Does it look appetizing?), Creativity (Hoe creative is the “Dressed Up “hog display?), Taste (How tasty is it?), Execution (no cracks in skin, skin intact and golden brown), and Overall impression (What was you impression of your overall experience with the hog?).
If an organizer wants an overall winner of the two categories it is up to organizer to ad up the points not the SCA rep. It is the responsibility of the organizer.
Cooks Meeting / Hog Selection 20:00
Judges Meeting 13:00
On Site judging 14:00-14:15
Blind Judging 14:30 – 15:00
*Timelines subject to change based upon number of teams.