Wurstmeister Mike Sloan was inducted into the Cured Meat Hall of Fame at the American Association of Meat Processors 77^th Annual Convention in Omaha, Nebraska July 23, 2016.

The Cured Meat Hall of Fame Award was established to recognize individuals that have shown a long-standing excellence in the production of cured meats. One person per year will be selected to receive the award unless otherwise recommended. Award winners have actively participated in the American Cured Meat Championships for several years, state cured meat shows, demonstrated exceptional ability in the production of cured meats, been involved in AAMP activities, and willing to share knowledge and information with others in the meat industry.

We also won Grand Champion for our German-style Bologna. Dr. Dana Hanson, Extension Specialist and Associate Professor of Food, Bioprocessing and Nutrition Science at North Carolina State University said of the 800 products entered it was one of the top 5 contenders for the Overall Best of Show award. Earlier this year, the German-style Bologna won a Gold medal from the German Butchers Association and it was Wurstmeister Mike’s first National Grand Champion 19 years ago at the American Association of Meat Processors Convention in Minneapolis, Minnesota. Almost 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. 

Sloan 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.

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.