Hermann Wurst Haus won national recognition at the American Cured Meat Championships (ACMC), held July 19-21, in Kansas City, Missouri. This event is held in conjunction with the annual convention of the American Association of Meat Processors (AAMP).

The ACMC draws participants from across the United States. This year, there were 678 entries in 29 product classes. In total, 67 AAMP membership plants participated in the competition. Meat processors enter their products for evaluation by judges who are meat scientists and specialists in the industry. All entries are judged on the basis of aroma, flavor, eye appeal, color, and texture.

Hermann Wurst Haus was awarded:

• Grand Champion – Specialty Game Meats - Venison Soppressata
• Reserve Champion – Ring Bologna Cooked Class

"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 Ring Bologna recipe has won this award multiple times. Our Venison Soppressata is a first time entry, and won National Grand Champion in its category and was a finalist for the Clarence Knebal Best of Show Award for the Best Product in the entire Wurst Show." - Wurstmeister Mike Sloan.

Hermann Wurst Haus has these products available in its retail store and also makes these products for individuals who are game hunters. The Soppressata can be a difficult product to make because it takes 39 days to make and a lot can go wrong or right in 39 days.

Chris Young, executive director of AAMP, was enthusiastic about the winners from this year’s contest. “Year-after-year, the winners of the ACMC continue to demonstrate the competitiveness and excellence of their products. On behalf of AAMP and our leadership, we congratulate Hermann Wurst Haus for their outstanding accomplishment.”

The ACMC co-technical advisors for the 2018 competition were: Joseph C. Cordray, Ph.D., Iowa State University, Ames, Iowa; Jeffrey Sindelar, Ph.D., University of Wisconsin-Madison, Madison, Wisconsin; and Terry Houser, Ph.D., Kansas State University, Manhattan, Kansas.

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/event-calendar/acmc

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The American Association of Meat Processors (AAMP) is North America's largest meat trade organization. It is the mission of AAMP to provide quality service, knowledge through education, regulatory representation, and networking opportunities for our members.