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.