WHOLE HOG SCA 2020
Whole Hog Rules SCA
Whole hog rules 2020
Whole Hog Selection
The promoter will provides each team 1 whole hog.
The minimum weight is 35 kg
Hog selection is conducted the same as SCA steak selection. The hogs will be laid out on
tables and the teams will pick in order of the hog selection drawing.
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
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
On Site Judging
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
Reps – Ancillary Program/Sheets
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 de responsibility of the organizer.
Whole Hog Timeline
Day 1: Cooks Meeting / Hog Selection 20:00
Day 2: 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.