Hermann Wurst Haus won national recognition at the American Cured Meat Championships (ACMC), held July 13-15, in Charlotte, North Carolina. This event is held in conjunction with the annual convention of the American Association of Meat Processors (AAMP).
Each year, the ACMC attracts top meat processors from across the country. This year, there were over 600 entries in 29 product classes. Processors bring their best sausages, bacon, hams, snack sticks and other cured meat specialties to the convention, and those products are judged by meat science professors and fellow processors. There was a Grand Champion awarded in each of the 29 categories; depending on the number of entries in a category, awards were presented for Reserve Grand Champion, Champion and Reserve Champion.
Hermann Wurst Haus was awarded Reserve Champion for our Venison Soppressata!
“We are pleased and excited to represent our hometown, community, and state in this one-of-a-kind wurst competition, the largest in North America! To even be called upon to win ANY award is a major accomplishment. Our Venison Soppressata recipe is a customer favorite and has won multiple International and National awards over the years.” said Wurstmeister Mike Sloan.
Hermann Wurst Haus and Fulton Wurst Haus offer this product in their retail store and also produce venison products for individuals who are game hunters.
Hermann Wurst Haus is a member of the American Association of Meat Processors, the nation’s largest trade organization representing small businesses in the meat industry. For more information on the ACMC, visit www.aamp.com
