The Hermann Wurst Haus, recently won the National Grand Champion award for their German-style Bologna, at the American Association of Meat Processors Cured Meat Competition held in Lexington, Kentucky July 22. It is the oldest and largest competition in the U.S., the gold standard for sausage, ham, and bacon products. This is the 2nd year in a row the Hermann Wurst Haus has won this national award. One of the judges, Dr. Liz Boyle, from Kansas State University in Manhattan Kansas, said this was one of the most competitive competitions she has ever seen, as the top four products were separated by a total of 8 points. Dr. Boyle also stated that the Hermann Wurst Haus German Bologna had a great eye appeal from using a natural beef casing and the winning edge was from its outstanding flavor.
In 2016, the Hermann Wurst Haus German-style Bologna won a Gold medal from the German Butchers Association and it was Wurstmeister Mike’s first National Grand Champion 20 years ago at the American Association of Meat Processors Convention in Minneapolis, Minnesota. 20 years later it is still being made the same way and is one of the best German Bolognas in the U.S. and Germany.
Wurstmeister Mike Sloan, owner of the Hermann Wurst Haus has worked his way through the AAMP Board of chairs, serving as the Association’s 1st Vice President and Treasurer before he took charge of his presidential duties on July 28, 2012. In 2016, was inducted into the Cured Meat Hall of Fame at the American Association of Meat Processors 77th Annual Convention in Omaha, Nebraska July 23, 2016. In 2017, Wurstmeister Mike was one of 15 judges selected to judge products at the American Cured Meat Championships in Lexington, Kentucky, hosted by AAMP.
At a very young age, Mike was involved in the meat industry as he learned a variety of meat processing skills at the family processing plant. ln June of 2011, Mike and his Wife, Lynette, set out on their own. They purchased a former auto part store in the historic downtown area of Hermann, Missouri. After much planning and remodeling, the Hermann Wurst Haus was open for business in September 2011.
Through the years, Mike has been actively involved in the Missouri Association of Meat Processors (MAMP). He has served on the MAMP Board of Directors and shared his meat processing knowledge with others serving as speaker and chairman of several committees.
Mike has been very active with AAMP. He has served on numerous committees and has been a speaker at AAMP’s convention in the past.
The Hermann Wurst Haus is Missouri wine country’s premier meat and sausage shop, deli and event location, featuring more than 46 varieties of award-winning bratwurst and sausages, grand champion house-smoked bacon, gourmet foods, and gifts. With more than 60 years of combined experience in the meat processing business, owners, Mike and Lynette Sloan are living and breathing their passion, creating award-winning bratwurst and sausages for all to enjoy.
About AAMP:
The American Association of Meat Processors is North America’s largest meat trade organization. The AAMP membership has been bringing safe, wholesome, and quality meats and foods to America’s tables since 1939. Membership includes more than 1,300 medium-sized and smaller meat, poultry and food businesses: slaughterers, packers, processors, wholesalers, in-home food service business, retailers, deli and catering operators, and industry suppliers.
