Contact: Dolores (Mohr) Kenyon
E-mail: dolores@wiclarkcountyhistory.org
Surnames: Nolechek
----Source: Thorp Courier, (Thorp, Clark Co., WI) 4/22/2015
Nolechek Exceptional Quality (WAMP Convention – 9-12 April - 2015)
The exceptional quality of meat products produced by Nolechek’s Meats of Thorp, Wisconsin, was recognized at the 76th annual convention of the Wisconsin Association of Meat Processors (WAMP), held in Madison over April 9-12. At the Meat Product Show, held in conjunction with the convention, Nolechek’s Meats received multiple top honors.
Nolechek’s top honors came in the form of a grand Champion title in the Bacon category for their Naturally Smoked, Honey Cured Bacon. The local artisan meat processors earned three Reserve Grand Champion titles for their Italian Salami with Wine in the Cured Specialty Meat Products category; Garlic Polish Sausage in the Smoked Kielbasa or Polish Sausage category; and Italian Salami with Wine Snack Sticks in the Flavored Snack Sausages category. Rounding out their awards, Nolechek’s was awarded Honorable Mention for their Chicken Bratwurst with Wild Rice and Dried Cranberries in the Boneless Poultry Products category.
“Nolechek’s Meats is especially proud to bring home the Grand Champion award for bacon, since this highly contended class received 29 entries this year,” said a representative from Nolechek’s Meats. “Our bacon is our most popular and well-known item and it is an honor to receive this recognition. As Nolechek’s enters its 63rd year in business, we have always held ourselves to the highest standards of quality in production. It’s also important to recognize our customers who purchase, promote , and believe in our products. We appreciate everyone’s support and only blessed to have such a legacy to carry into the future.”
The Wisconsin Meat Production Competition is the largest of its kind in the United States. This year, 56 meat processing plants and meat markets from throughout the state entered 1,041 individual products into 36 product categories, including bacon, bratwurst, ham, summer sausage, 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 gathered to effectively evaluate the many products during the product evaluation session on Saturday, April 11. 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.
