We won national recognition at the American Cured Meat Championships (ACMC), held July 14-16, in Des Moines, Iowa. 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 623 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:
- Grand Champion – Luncheon Meat – German Bologna
- Grand Champion – Specialty Game Meats – Venison Sweet Bologna with Cheese & Jalapeno
- Champion – Bacon, Heavyweight – Hickory Smoked Bacon
- Reserve Champion – Jerky Restructured – Beef Jerky
“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 German Bologna recipe is a customer favorite and has won multiple International and National awards over the years. Our Venison Sweet Bologna with Cheese & Jalapeno is a first-time entry and won National Grand Champion in its category!” said Wurstmeister Mike Sloan.
Hermann Wurst Haus offers these products in its retail store and also produces 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
