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.