University of Florida

Hog & Ham Demonstrations

July 16, 2016, Saturday, 10:00am
UF Animal Sciences Rm 156
2250 Shealy Dr.
Gainesville, FL

This page contains typical plans for Demonstration Day. Specific details may be discussed and amended during the Harvesting week. If that is the case, they will be updated here is well.

The demonstration/illustrated talk portion of Hog & Ham is on Saturday, July 16, 2015. We will begin check-in at 9:30 a.m. in Room 156 and the talks will begin at 10:00 a.m. We will be taking a lunch break ~noon and awards will be presented after the presentations when final scores are calculated. On average, a new talk begins every 10 minutes. Plan to arrive ahead of schedule in case we move along more quickly than expected. You will notice that those traveling from farther away are scheduled later so not everyone needs to arrive by 9:30am.
Demonstrations should follow the format for those given at district and state events, 3-12 minutes for intermediates and 5-12 minutes for seniors. Intermediates are 13 and under as of September 1, 2015, and seniors are 14 and over on that date. Refer to the demonstration scoresheet to see an explanation of the judging points. Any text/note type visuals need to be in a Power Point presentation (as opposed to posters, overheads, etc.). Computer and projection equipment will be provided, as well as tables for other visuals or work area. Anything else needed must be brought by the participant. PowerPoint presentations should be emailed to Chad Carr ( by Thursday night (July 14) so they can be loaded on our network to confirm compatibility and functionality. The classroom has the most recent PowerPoint so presentations created by any version should all work.

The average time between talks is usually 10 minutes. Please arrive well ahead of your schedule order and stay for the rest of the talks. We will be taking a lunch break ~noon. Awards will be presented after the presentations when final scores are calculated.

At the completion of the event, contestants will be able to take home their bacon, sausage, and hams that were left behind for curing. They should bring a 96 quart cooler (or its equivalent in smaller coolers) to carry the meat home. Coolers can be brought into room 156’s walk-in cooler before the demonstrations begin or during any break.

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