21 Wisconsin State Awards!
PRESS RELEASE - Wisconsin Association of Meat Processors
The exceptional quality of meat products produced by Louie's Finer Meats of Cumberland, WI was recognized at the 83rd annual
convention of the Wisconsin Association of Meat Processors, held in Madison on April 7-9, 2022. At the Wisconsin Specialty Meat Championships held in Madison, Louie's Finer Meats received 21 awards, as follows:
Dennis R. Buege Best of Show Trophy: Italian Dry-Cured Salami
Grand Champion: Italian Dry-Cured Salami
Grand Champion: Turkey Salami
Grand Champion: Ring Gelbwurst
Grand Champion: Pickle & Cheddar Summer Sausage
Reserve Grand Champion: Smoked Whole Chicken
Reserve Grand Champion: Boneless Commercial Ham
Reserve Grand Champion: Cooked Traditional Bratwurst
Reserve Grand Champion: Smoked Traditional Bratwurst
Reserve Grand Champion: Spinach & Feta Chicken Bratwurst
Reserve Grand Champion: Bone-in Ham
Champion: German Bologna
Champion: Cooked Harvest Bratwurst
Champion: Smoked Beef Italian Sausage
Champion: Italian Gourmet Patty with Peppers, Pepperjack, & Onion
Reserve Champion: Coarse Ring Bologna
Reserve Champion: Head Cheese
Reserve Champion: Dried Beef
Reserve Champion: Louie's on the Lake Brisket Sandwich
Honorable Mention: Scotch Egg
3rd Place: Best Butcher Contest - Louis K. Muench
The Wisconsin Meat Product Competition is the largest of its kind in the United States. Meat processing plants and meat markets from throughout the state this year entered 645 individual products into 38 product categories. Over 40 judges including food scientists, out-of-state meat processors, and other food industry professionals were required to effectively evaluate the many products during the product evaluation session on Saturday, April 9th, 2022.
Individual products are scored for external appearance and eye-appeal, internal appearance, aroma, and taste, using a scale of 1,000 points.
The size of this product show and the quality of its entries demonstrates the important role that sausage and processed meats play in Wisconsin’s meat industry and among consumers across the state.
The convention also included workshops and educational sessions with UW-Madison Meat Science, a trade show with equipment and ingredient suppliers, and more. Louis K. Muench is currently serving on the WAMP Board of Directors.