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.

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