Walla Walla Meat Processor Wins Six Regional Product Awards

735589_10202565608439049_1144705993_oPENDLETON, Ore. — Haun’s Meat & Sausage, Walla Walla valley’s most experienced fresh and smoked meat producer, hauled in six more awards at the Northwest Meat Processors Association Cured Meats Championship held on March 28-29th, 2014 at Wildhorse Resort and Casino. The awards add to Haun’s already impressive resume of over 60 regional and national awards for fresh and smoked meats.

At the competition, Haun’s won first place grand champion for his bone-in ham. They also received second place reserve grand champion awards for their boneless ham with a perfect 400 out of 400 flavor score. Rounding out the awards, they also received a second place reserve grand champion for their pepperoni stick out of 19 products, a second place reserve grand champion Andouille sausage link, as well as a third place champion fresh spicy Italian sausage and third place champion smoked turkey.

Previously, Haun’s has placed more than 60 products at the Northwest Cured Meat Championship, Montana Cured Meat Championship, and the American Cured Meat Championship since 2008, including over a dozen first place grand champions for a variety of cured and fresh meats, including the most competitive ham and bacon categories.

Haun’s Meat & Sausage Wins Multiple Regional and National Awards

At the American Cured Meat Championships held on July 26-28th, 2012 in St. Paul, Minneapolis, Haun’s won two second place reserve grand champion placings in the country bacon and semi-boneless ham categories. In the competition, he also placed fifth in the boneless ham category and sixth place in the heavyweight ham categories. This year had the largest number of entries in the competition’s history with 1,023 entries across 26 product categories.

Previously, Haun’s had won a third place champion country bacon in 2011 in Reno, NV, a first place grand champion in the heavyweight ham category in 2010 in Kansas City, MO, and a third place champion in the heavyweight ham category in 2009 in Omaha, NE.

At the Northwest Cured Meat Championships held in Corvallis, OR on March 17th, 2012, Haun’s had a first place grand champion in the bone-in ham and smoked turkey categories. They also had a second place reserve grand champion in the commercial bacon and fresh cased sausage categories and third place champion in the fresh bulk sausage and specialty bacon categories.

Later in 2012, Haun’s also competed in the Montana Cured Meat Championships on April 28th in Livingston, MT. He won a first place grand champion for his commercial ham and second place reserve grand champion for his specialty ham.

Haun’s has placed numerous times in both of these regional competitions.

This continues Haun’s excellence in the face of stiff regional and national competition. It has helped them continue to improve their products for their customers and he is the most awarded meat processor in the area, receiving almost 40 awards including more than 10 grand champions.

Haun’s Meat and Sausage Places Champion Bacon In National Competition

Haun’s Meat and Sausage owner Jerry Haun posing with his award winning bacon (click for print size)

RENO, NV – Haun’s Meat and Sausage based in Walla Walla, WA recently won an award in the American Cured Meat Championships held June 16-18th, 2011. Haun’s placed a third place champion in the country bacon dry cured category out of 15 total entries from across the country. It was the third consecutive year that the company has placed in this competition which is held in conjunction with the American Association of Meat Processors Annual Convention every summer.

“It is a tough competition,” says Jerry Haun, owner of Haun’s Meat and Sausage. “A few points is the difference between getting a plaque and going home empty handed.” He added, “It takes a lot of knowledge, effort and some luck to win consistently and it is has really paid off for our customers and the quality product they get.”

Previously, Haun’s had won a third place champion in the heavyweight ham category in 2009 in Omaha, NE and won a first place grand champion in the heavyweight ham category the following year in Kansas City, MO.

The American Cured Meat Championships is the largest competition of its kind. Started in 1949 as an annual competition for hams with four categories, today it covers 25-30 categories with hundreds of entries each year. Meat processors who enter the competition are judged by preeminent meat scientists and cured meat experts from across the country.

The ACMCs are held every year by the American Association for Meat Processors, the largest meat trade association in North America.

Haun’s Meat and Sausage has been a fixture in the Walla Walla valley since 1996. They offer a variety of custom meat processing and farm slaughter services plus an array of smoked meat products available for purchase. For more information, they can visit Haun’s Meat and Sausage website at http://haunsmeats.com.