The exceptional quality of meat products produced by Nolechek’s
meats of Thorp was recognized at the 70th annual convention of the
Wisconsin Association of Meat Processors, held in Madison on April 9-11.
At the Meat Product Show held in conjunction with that meeting,
Nolechek’s received the following product awards: In the
Specialty Fresh Bratwurst category, Nolechek’s brought home a first
place Grand Champion plaque for their Apricot Dijon Bratwurst.
Nolechek’s took second in two categories, winning Reserve Grand Champion
in their Garlic Polish Sausage in the Smoked Kielbasa or Polish Sausage
category and Nolechek’s Bacon in the Bacon category. Rounding out
the competition’s list of winners, Nolechek’s Meats, Inc. also won two
third place awards, winning Reserve Champion with their Natural Casing
Wieners in the Natural Casing Wieners category and the Skinless Wieners
in the Skinless Wieners category. 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 1,042 individual products into 35 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 10.
Individual products were 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.
In the photo is the Nolechek’s Meats, Inc. Family. Back:
(L-R) Bill Nolechek, Chad Nolechek, Meg Lynn, and Kelly Nolechek.
Front: (L-R) Kathy Benzschawel, Marie Benzschawel, Jennifer Meckley and
Dee Nolechek.
|