The Hermann Wurst Haus located in Hermann, recently won the National Grand Champion award for its German-style bologna, at the American Association of Meat Processors Cured Meat Competition held in Lexington, Ky.

It is the oldest and largest competition in the U.S., the gold standard for sausage, ham and bacon products.

This is the second year in a row the Hermann Wurst Haus has won this national award.

One of the judges, Dr. Liz Boyle, from Kansas State University in Manhattan Kan., said this was one of the most competitive competitions she has ever seen, as the top four products were separated by a total of 8 points.

Boyle also stated that the Hermann Wurst Haus German bologna had a great eye appeal from using a natural beef casing and the winning edge was from its outstanding flavor.

In 2016, the Hermann Wurst Haus German-style bologna won a gold medal from the German Butchers Association and it was Wurstmeister Mike’s first National Grand Champion 20 years ago at the American Association of Meat Processors Convention in Minneapolis, Minn. Twenty years later it is still being made the same way.

Wurstmeister Mike Sloan, owner of the Hermann Wurst Haus, has worked his way through the AAMP Board of chairs, serving as the Association’s first vice president and treasurer before he took charge of his presidential duties on July 28, 2012.

In 2016, he was inducted into the Cured Meat Hall of Fame at the American Association of Meat Processors 77th Annual Convention in Omaha, Neb. In 2017, Sloan was one of 15 judges selected to judge products at the American Cured Meat Championships in Lexington, Ky., hosted by AAMP.

At a very young age, Sloan was involved in the meat industry as he learned a variety of meat processing skills at the family processing plant.

ln June of 2011, Mike and his Wife, Lynette, set out on their own. They purchased a former auto parts store in the historic downtown area of Hermann. After much planning and remodeling, the Hermann Wurst Haus was open for business in September 2011.

Through the years, Sloan has been actively involved in the Missouri Association of Meat Processors (MAMP). He has served on the MAMP board of directors and shared his meat processing knowledge with others serving as speaker and chairman of several committees.

He has been very active with AAMP and has served on numerous committees and has been a speaker at AAMP’s convention in the past.