Our Award Winning Team

 

Wisconsin Association Meat Processors

American Association of Meat Processors Convention 2017

Reserve Grand Champion:  WHOLE MUSCLE JERKY
Champion:  COTTAGE BACON
Reserve Champion:  Snack Stix

Keith Gritt, Lexington Kentucky

2017  Wisconsin Association of Meat Processors:

Grand Champion:  Pre-cooked Bratwurst
Grand Champion:  Smoked Maple Sausage
Reserve Grand Champion:  Fresh Sheboygan Style Brat
Reserve Grand Champion:  Snack Stix
Reserve Grand Champion:  Smoked Ham,
Bone-in
Honorable Mention:  Fresh Maple Links
Honorable Mention:  Beer & Onion Brats
Honorable mention:  Andouille Sausage

2016  Wisconsin Association of Meat Processors:

1st – Grand Champion – Stuffed Steak Pinwheels
3rd Champion – Beer N’ Onion Bratwurst
2nd Reserve Grand Champion – Sheboygan Style Bratwurst
Honorable Mention – Sauk Prairie Boneless Ham
3rd Champion – Regular Beef Jerky
2nd Reserve Grand Champion Andouille Sausage
2nd Reserve Grand Champion Wyttenbach’s Summer Sausage
2nd Reserve Grand Champion Fresh Spinach Feta Sausage

2015  Wisconsin Association of Meat Processors:

Reserve Champion – Flavored Summer Sausage
Reserve Champion – Cooked Summer Sausage

2014 Wisconsin Association of Meat Processors Show (WAMP)

1st – Grand Champion: Natural Casing Wieners
1st – Grand Champion: Smoked Polish Sausage
2nd – Reserve Grand Champion: Fresh Italian Sausage
4th – Reserve Champion: Specialty Meat Entrée – Gouda & Spinach Stuffed Pork Chops

2013 Wisconsin Association of Meat Processors Show (WAMP)

Reserve Grand Champion: Cured Specialty Meat

2012 Wisconsin Association of Meat Processors Show (WAMP)

Reserve Grand Champion: Fresh, Traditional Bratwurst
Reserve Champion: Smoked, Cured & Cooked Traditional Bratwurst
Grand Champion: Specialty Meat Entree – Herb/Lime Stuffed Pork Roast

Wyttenbach Meats Awards

Wisconsin State Fair

2017 Wisconsin State Fair

photo L-R: JASON, CHAD, KEITH, TROY
photo L-R: JASON, CHAD, KEITH, TROY

Bringing home the bacon . . . WISCONSIN STATE FAIR 2017:

GRAND CHAMPION & BEST OF THE SHOW:  Cottage Bacon
GRAND CHAMPION:  Bacon
CHAMPION:  Dried Beef

2016 Wisconsin State Fair

2016 Wisconsin State Fair Grand Champion - Wyttenbach Meats Bone-in Ham
2016 Wisconsin State Fair Grand Champion - Wyttenbach Meats Bone-in Ham

2016 Wisconsin State Fair:

1st Grand Champion – Bone-in Smoked Ham
3rd Champion – Apple Cinnamon Flavored Bacon
3rd Champion – Jalapeno & Cheddar Snack Stix

2015 Wisconsin State Fair

2015 Wisconsin State Fair - Reserve Champion Wyttenbach Meats Flavored Summer Sausage
2015 Wisconsin State Fair - Reserve Champion Wyttenbach Meats Flavored Summer Sausage

2015 Wisconsin State Fair:

Reserve Grand Champion – Flavored Summer Sausage

2013 Wisconsin State Fair:

Champion: Ring Bologna
Champion: Flavored Summer Sausage
Reserve Champion: Bacon

2012 Wisconsin State Fair:

Grand Champion: Dried or Smoked Beef
Reserve Grand Champion: Whole Muscle Jerky
Reserve Grand Champion: Flavored Bacon (Pepper)
Champion: Flavored Snack Sticks (jalapeno/cheddar)
Champion: Traditional Bratwurst – smoked, cured & cooked)

American Cured Meat Championships

2016 American Cured Meats Championships – Omaha, Nebraska:

2nd Reserve Grand Champion – Andouille Sausage
2nd Reserve Grand Champion – Smoked Kielbasa Sausage
3rd Champion – Jalapeno & Cheddar Snack Stix
4th Reserve Champion – Smoked Beef Dinner Sausage

Other Awards

Wyttenbach Meats Award Winning Ribbons

Past Awards

– Sauk Prairie boneless ham: Grand Champion
– Ring Liver Sausage: Reserve Grand Champion
– Smoked bratwurst: Reserve Champion
– Fresh Italian Sausage; Reserve Champion

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 1015 individual products into 36 product categories, including summer sausage, bratwurst, ham, bacon, smoked poultry and a variety of other types of meat products. 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. 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 the 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.

Wyttenbach Meats Awards
Wyttenbach Meats Awards
Wyttenbach Meats Awards
Wyttenbach Meats Awards
Wyttenbach Meats Awards