1.    ELIGIBILITY
The Great Sugardale BAC-ON! (“Cooking Contest”) is open to legal residents of the 50 United States and District of Columbia who are 18 years of age or older as of April 18, 2011. Professional chefs and cooks are allowed to participate. However, employees, officers, directors, agents, representatives and their immediate families (spouse, parents, children, siblings and any of their spouses) of Fresh Mark, Inc. d/b/a Sugardale Foods (“Sponsor”), Quest Fore, Inc. (“Administrator”), Ohio State Fair, agencies, subsidiaries, advertising, design, web design, web hosting and anyone connected with the production or distribution of this Cooking Contest are not eligible to enter or be awarded a prize. In addition, the recipes must be original and must never have been published before nor won any other prize. All entrants in The Great Sugardale BAC-ON! held in 2010 are eligible for entry in The Great Sugardale BAC-ON! in 2011.

2.    ENTRY PERIOD
The Cooking Contest begins at 12:00:01 AM Eastern Standard Time on April 18, 2011 and ends 11:59:59 PM Eastern Standard Time on June 19, 2011 (“Entry Period”).

3.    HOW TO ENTER
The Cooking Contest can only be entered via the Internet. Review the Cooking Contest rules online at www.greatsugardalebacon.com. Online entries must be received by 11:59:59 PM Eastern Standard Time on June 19, 2011. Limit one (1) entry per category, per person during the Entry Period. The three (3) separate categories are as follows: Ready Bacon^® (the recipe must include Sugardale Ready Bacon^®), Appetizers/Sides/Entertaining (appetizers, desserts, drinks, and various side dishes), and Main Dish (breakfast, brunch, lunch, and dinner). Contestants must use Sugardale bacon to create the recipe. In case of a dispute as to the identity of a winner who enters, the entry will be declared by the registered user (meeting eligibility criteria) of the e-mail account and, if a prize is won, will be awarded to that registered user. The use of robotic, repetitive, automatic, programmed or similar entry methods of agents (including but not limited to, sweepstakes entry services) are prohibited and will void all such entrant’s entries. Incomplete entries will be disqualified.

4.    LIMITATIONS OF LIABILITY
The Sponsor and its affiliates, subsidiaries, parent companies, advertising and promotion agencies, printers and judges involved in this promotion are not responsible for any inaccuracies in information which may be used in the Cooking Contest, for any technical or human error which may occur in the processing of entries, including data entered by entrants, any entry miscommunications such as technical failures related to computer, telephone, cable, and unavailable network or server connections, related technical failures, or other failures related to hardware, software or virus, or incomplete, late or misdirected entries. Any compromise to the fair and proper conduct of this Cooking Contest related to a computer virus, hacking of the electronic system, or similar type of technical impairment that may affect the proper fairness, security and administration of the Cooking Contest may result in the termination, amendment or modification of the Cooking Contest, or portion thereof at the sole discretion of Sponsor. Sponsor reserves the right, in its sole discretion, to void any entries of entrants whom the Sponsor believes have attempted to tamper with or impair the administration, security, fairness or proper play of this Cooking Contest or who acts in a non-sportsman like manner or with the intent to threaten or harass any other person.

5.    RECIPE CONTEST CRITERIA
Each recipe entered must use Sugardale Bacon – either with one of its raw bacon or fully-cooked bacon products and must be completed in a 30-minute cook time. This does not include ingredient preparation time. All recipes are permitted 30 minutes of ingredients preparation time and 30 minutes of cook time. Each entry must include complete directions for preparation with cooking instructions, including the mixing, cooking/refrigeration/freezer time, size of pan, and number of servings where applicable. Each recipe must list exact ingredients in standard U.S. measurements and must be in their order of use. Recipe must be original and must never have been published before, nor won any other prize.

All entries submitted become the exclusive property of the Sponsor and none will be returned. Entrants represent that recipes submitted are his/her original work. By entering, entrants agree to assign all rights including copyrights to the Sponsor. Entry into this Cooking Contest constitutes permission to use recipes, photographs, the name, photograph and/or likenesses of entrants in any manner in perpetuity and in any media by the Sponsor, their advertising, promotion and/or public relations agencies with no additional compensation, unless prohibited by law.

6.    JUDGING CRITERIA
Sweepstakes administration and winner selection and verification will be conducted through the Sponsor, whose decisions are final and legally binding. By participating in this Cooking Contest, contestants agree to be bound by the Official Rules, Sponsor’s Terms & Conditions and privacy policies and the decisions of the Sponsor, the judges and the Administrator.

The recipes will be judged in three (3) separate categories as follows: Ready Bacon® (the recipe must include Sugardale Ready Bacon^®), Appetizers/Sides/Entertaining (appetizers, desserts, drinks, and various side dishes), and Main Dish (breakfast, brunch, lunch, and dinner). Contestants must use Sugardale bacon to create the recipe. Judging in each category will be conducted in five (5) rounds, and judges have the right to re-assign a recipe to a different category, if another category is deemed more appropriate.

The first round will be based on: Timely Submission, Using Sugardale Bacon as an Ingredient, Clarity of Recipe, All Contact Information, and One Entry Per Category. This will narrow down the initial submissions for the second round, which will be judged by a food expert(s) supplied by the Sponsor, who will judge according to the following criteria: Creativity and whether the recipe presents a unique “take” on bacon (40%), the perceived clarity of recipe instructions and ease of preparation (30%), and the perceived appetite appeal of the finished recipe (30%).

This second phase of judging will be used to study the recipes further and cull the collection down to the top 10 in each category. These 30 individuals will be sent an Affidavit of Eligibility and Liability (further detail in the NOTIFICATION section). All documents will be returned to the Sponsor. Food expert(s) will first rate these 10 recipes in each category in order from 1-10, and then this will be narrowed down to six (6) contestants who return their paperwork by the deadline. The recipes will then be given to the Sponsor to proceed with the next phase of the judging.

The Sponsor’s chef will prepare the recipes and, from the six (6) semi-finalists in each category, three (3) finalists will be chosen. This will be done by an internal panel of Sponsor judges and based on First Impression, Taste, Overall Impression, Originality, and Presentation. Judging will utilize a 1 to 5 point system, with one (1) being the worst and five (5) the best. These three (3) from each category will be the official Cooking Contest finalists and compete at the Ohio State Fair in Columbus, Ohio on July 30, 2011. The nine (9) semi-finalists, three (3) from each category, will be mailed a package of information that includes a W-9 form and a Publicity Release. The W-9 form will only be used for the contestant who wins the Cooking Contest. For this event, travel and accommodations are the responsibility of the Cooking Contestant. Uniform serving ware to showcase the prepared recipes will be provided by the Sponsor. (More event specifics are available in the CONDITIONS section.)

On the day of The Great Sugardale BAC-ON! held at the Ohio State Fair, all nine (9) finalists will compete live and be judged based on the following criteria: First Impression, Taste, Overall Impression, Originality and Presentation. Cooking times for each category will be throughout the day. Judging will utilize a 1 to 5 point system, with one (1) being the worst and five (5) the best. In the final segment of competition, one overall winner in each category will compete for the grand prize and chance for the title of “Grand BAC-ON Champion”. All entries will be judged under the supervision of a judging panel whose decisions will be final and binding.

7.    PRIZES
All prizes will be announced July 30, 2011. All prizes will be awarded by August 31, 2011, upon the completion of identified financial documents (See GENERAL TERMS). Three (3) finalist prize winners, one for each category, will receive $500 and a year’s supply of Sugardale bacon. The one (1) “Grand BAC-ON Champion” will be awarded the Grand Prize of $2,500, meaning he/she will receive a total of $3,000. The winning recipes will be featured on www.greatsugardalebacon.com, www.sugardalefoods.com and www.facebook.com/sugardalefoods.

8.    GENERAL TERMS
If aspects of the prizes change outside the control of the Sponsor neither the Sponsor nor any other promotional partners furnishing prize consideration, will be liable or responsible for any such changes and Sponsor reserves the right to substitute a prize of equivalent or greater value, at Sponsor's sole and absolute discretion, if, for any reason, all or any portion of prizes, as described herein, are or become unavailable. No transfer of prize to a third party is permitted. By accepting a prize, prize winners agree that Sponsor shall not be liable for any injuries, damages or losses of any kind resulting from or in connection with the awarding, acceptance, possession, and participation in the Ohio State Fair event or any aspects or parts thereof. Prize winners are responsible for paying any necessary State and Federal taxes related to the winnings. The winner will need to complete a W-9 for tax purposes. If applicable, winner may receive an IRS Form 1099 for the value of the prize. Each winner’s first name, last initial, hometown and state will be disclosed on the Winner’s List which will be distributed upon request and as required by law. The Winner’s List will also be available to view online at www.greatsugardalebacon.com and www.sugardalefoods.com.

9.    NOTIFICATION
Thirty (30) potential semi-finalist prize winners – 10 in each category – will be selected and notified first by telephone in Sponsor’s sole, subjective discretion, per the contact information submitted via the online registration form on or about June 27, 2011. The Sponsor will then follow up with a letter, an Affidavit of Eligibility & Liability, and Publicity Release (where permitted), and/or Prize Acceptance Form. Participants must return the forms within seven (7) days of receiving the materials. Signing this confirms participation in the next steps of the Cooking Contest – contestants agree to participate in the live Cooking Contest and can be held liable if they do not show. Failure to confirm and provide the above will signify to Sponsor that the Contestant has declined and forfeited for all time and another potential winner will be chosen. This group will become the semi-finalists, and their recipes will then be given to Sponsor to proceed with the next phase of the judging.

The top three (3) finalists in each of the three (3) categories will first receive a phone call, and then receive an information packet that contains a W-9 form and follow-up letter inviting them to the Ohio State Fair event. The other seven (7), non-winning participants in each category will receive a letter.

10.    CONDITIONS
By entering the Cooking Contest, potential winners agree that the Sponsor, judges, their respective parent companies, divisions, affiliates and subsidiaries, and each of their directors, officers, employees, agents, representatives, successors and assigns, and all others associated with the development and execution of this Cooking Contest, their officers, directors, subsidiaries or affiliates and their agencies and employees shall not be held liable for any injuries, losses or damages, including death, resulting from participation in this Cooking Contest or prize acceptance. All contestants, as a condition of entry into the Cooking Contest, agree to release Sponsor, from and against any and all liability, claims or actions of any kind whatsoever for injuries, damages, losses of any kind to persons including death or property which may be sustained directly or indirectly with the receipt, ownership, use or misuse of any prize awarded or for any typographical or other error in these Official Rules or with the announcement of or offering of any prize. The winner shall bear all risk of loss or damage to his/her prize after it has been delivered.

On the day of The Great Sugardale BAC-ON! held at the Ohio State Fair on July 30, 2011, the following conditions apply to contestants. All recipe ingredients (not including the Sugardale bacon) are the responsibility of the contestant. In the event that a contestant wins his or her category and moves to the final round, he/she will need to make their recipe again. This means that contestants must bring enough ingredients to make their recipe twice, along with all utensils necessary to prepare the recipe. The Sponsor will provide the Contestant with use of an electric range and oven at the event. All cookware must be provided by the contestant. Only the ingredients listed in the submitted recipe are allowed in the final preparation and presentation of the recipe. Contestants are permitted one (1) assistant in the prep area, and only contestants are permitted in the presentation area. Final contestants must wear a Sugardale apron when cooking. Each contestant must prepare four (4) portions of the original recipe during the semi-final and final rounds. Sponsor will not be held liable or responsible for any equipment that is lost, stolen or broken on site. All contestants will have 30 minutes to prepare their ingredients prior to going on stage. Once on stage, the contestants will have 30 minutes to cook and plate their recipes. If duplicate recipes are submitted, the first person to submit the recipe will be given credit.

In the event Sponsor is prevented from continuing with the Cooking Contest by any occurrence beyond its control, including but not limited to fire, flood, epidemic, earthquake, explosion, labor dispute or strike, act of God or public enemy, communications or equipment failure, utility or service interruptions, riot or civil disturbance, terrorist threat or activity, war (declared or undeclared) or any federal state or local government law, order, or regulation, order of any court or jurisdiction, or other cause not reasonably within the Sponsor's control (each a "Force Majeure" event or occurrence), Sponsor shall have the right to modify, suspend or terminate the Cooking Contest.

11.    WAIVER
By entering, participant waives all rights to claim punitive, incidental and consequential damages, attorneys' fees or any damages other than actual outof- pocket costs or losses that may arise in connection with participation in the Cooking Contest or acceptance, possession and use of any prize. Winners grant Sponsor permission (and agree to confirm such in writing) and those acting pursuant to Sponsor’s authority to use his/her name, photograph, biographical information, voice, and/or likeness, and entry (which may be altered changed, modified, edited, used alone or with other works, as solely determined by Sponsor) for advertising, trade and promotional purposes, without further consideration, or compensation, in perpetuity, in all media now known or hereafter discovered worldwide and on the Internet and/or World Wide Web without notice or review or approval.

12.    GOVERNING LAWS AND JURISDICTION
All elements of this Cooking Contest, including its conduct and the award of the prizes, shall be governed in accordance with Ohio law as if all such activities were to be fully performed within Ohio, without giving effect to principles of conflicts of laws. Each entrant agrees to submit to the sole and exclusive jurisdiction of the state and federal courts in the Commonwealth of Ohio to resolve any disputes arising hereunder or in relation to this Cooking Contest or the awards, failure to award, or use of any prize.

13.    DISPUTE RESOLUTION
Except where prohibited, by participating, you agree that a) any and all disputes, claims and causes of action arising out of or connected with this Cooking Contest shall be resolved individually, without resort to any form of class action, b) any and all claims, judgments and awards shall be limited to actual out-of-pocket costs incurred, including costs associated with participating, but in no event attorney's fees; and c) under no circumstances will any participant be permitted to obtain awards for and hereby waives all rights to claim punitive, incidental and consequential damages and any other damages, other than for actual out-of-pocket expenses, and any and all rights to have damages multiplies or otherwise increased.

14.    ODDS OF WINNING
Odds of winning depend upon the number of eligible entries received and being able to best meet the judging criteria.

15.    MAIN SPONSOR
This promotion is sponsored by Fresh Mark, Inc. d/b/a Sugardale Foods, 1888 Southway Street SE, Massillon, OH 44646 and is administered by Quest Fore, Inc. 2100 Wharton Street, Suite 500, Pittsburgh, PA 15203.