Louie’s is proud to have won over 450 state, national and international awards since we began competing in 1975. We constantly strive to provide product perfection as well as creating new and tasty sausages and bratwurst for your enjoyment.

2018 Wisconsin State Fair Awards

Louie’s participated in the 2018 Wisconsin State Fair meat products competition and received awards for five products! The Wisconsin State Fair was August 2-12 in West Allis, WI.
The winning products were auctioned at the 27th Annual Governor’s Blue Ribbon Meat Products Auction, which serves as a major fundraiser for the Wisconsin 4-H Foundation and the thousands of 4-H youth members throughout Wisconsin. The auction was Tuesday, August 7 at the State Fair.
Products winning State Fair Awards included:
Dried Beef
Flavored Snack Sticks
Smoked Bratwurst
Whole Muscle Jerky
Ring Bologna

2018 National Awards

LOUIE’S FINER MEATS, INC. WINS NATIONAL HONORS
 
We attended the 2018 American Association of Meat Processors (AAMP) convention in Kansas City, MO, which was held July 19-21, 2018. 
 
Louis E. Muench served as the 2017-2018 AAMP President and completed his term at this year’s convention; he continues to serve on the Executive Committee as immediate Past President. 
 
The American Cured Meat Championships (ACMC) is held in conjunction with the convention. Louie’s brought home three national awards:
 
 Grand Champion – Flavored Snack Sticks (Jalapeno & Cheddar)
Grand Champion- Semi-Boneless Ham
Reserve Grand Champion – Old World Dry Sausage (Soppresatta)

2018 Wisconsin Awards

2018 award
We attended the Wisconsin Association of Meat Processors (WAMP) convention, held April 5-8, 2018 in Madison, WI. In the Wisconsin Cured Meat Championships, 13 of our products were recognized with awards! This competition is the largest contest of its kind in the United States.
Awards included:
  • German Bologna – Grand Champion (Large Diameter Luncheon Meat)
  • Scotch Egg – Grand Champion (Specialty Meat Entree)
  • Packer Brats – Reserve Grand Champion (Cooked Specialty Bratwurst)
  • Traditional Brats – Reserve Grand Champion (Cooked Traditional Bratwurst)
  • Semi-Boneless Ham – Reserve Grand Champion
  • Bone-in Ham – Champion
  • Fine Ring Bologna – Champion
  • Dried Beef – Champion
  • Bacon – Reserve Champion
  • Bohemian Cream Sausage – Reserve Champion (Specialty Ring Sausage)
  • Dry-Cured Italian Salami – Reserve Champion (Old World Dry or Semi-Dry Sausage)
  • Peppered Bacon – Honorable Mention (Flavored Bacon)
  • Cotto Salami – Honorable Mention (Large Diameter Luncheon Meat)

2017 Wisconsin State Fair

We attended the 26th Annual Governor’s Blue Ribbon Meat Products Auction at the Wisconsin State Fair. The winning products were sold and all proceeds benefit the Wisconsin 4-H Foundation. Louie’s products sold for a total of $19,850!

Bone-in Ham: $8100 (record for the auction)
Smoked Polish Sausage: $5000
Smoked Wisconsin Bratwurst: $3000
Dried Beef: $2500
Dry-cured Pepperoni: $1250

2017 National Awards

We attended the American Association of Meat Processors convention in Lexington, KY on July 20-22, 2017. We won four national awards in the American Cured Meat Championships:

  • Grand Champion Ring Bologna
  • Reserve Grand Champion Bacon
  • Reserve Grand Champion Ham
  • Champion Dry-Cured Bacon

In addition, Louis E. Muench was named the national AAMP President for the next year, through the 2018 convention in Kansas City, MO.

 

2017 Wisconsin Distinguished Agriculturist – Louis E. Muench

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Louie (left) with Dr. Dale Gallenburg (right), Dean of the UW-River Falls College of Agriculture, Food, and Environmental Sciences.

The Wisconsin Distinguished Agriculturist Award is sponsored by the University of Wisconsin-River Falls College of Agriculture, Food, and Environmental Sciences (CAFES) and is presented to an individual in the agricultural or natural resources fields who has provided outstanding leadership, service, and other contributions to the broad agricultural community. This award was established in 1970 and a charcoal sketch of each honoree hangs in the Agricultural Hall of Fame in the Agricultural Science building at UW-River Falls.
Louie was presented with this award at the 51st Annual CAFES Scholarship and Awards Banquet, held at the Kilkarney Hills Golf Course in River Falls on April 20, 2017.
Louis E. Muench earned a B.S. degree from UW-River Falls in 1977 with a double major in Food Science and Biology and has returned to campus often in the years since as an instructor & assistant for meat processing short courses and more.

2017 Wisconsin Awards

See Photo Album of the Awards!

The 2017 Wisconsin Association of Meat Processors convention and competition was held March 30 to April 2, 2017 in Madision, WI. We came home with 14 awards for our products, including the Dennis Buege Trophy, recognizing our Kalberwurst as the most outstanding sausage product of the show; and the Excellence in Product Manufacture Award for placing the highest overall throughout the contest. This is the largest competition of its kind in the United States, with 1016 products entered this year. In addition, Louis E. Muench is serving on the WAMP Board of Directors and Louis K. Muench served as Chairman of the Product Show Committe.

Awards included:

  • Product Show Excellence in Product Manufacture Award
  • Kalberwurst – Grand Champion
  • Kalberwurst – Dennis R. Buege Best of Show Trophy
  • Head Cheese – Grand Champion
  • Peppered Bacon – Grand Champion
  • Precooked Spinach & Feta Chicken Bratwurst – Grand Champion
  • Ham & Cheddar Snack Stix – Reserve Grand Champion
  • Bacon – Reserve Grand Champion
  • Cheese & Raisin Italian Sausage – Champion
  • Boneless Ham – Champion
  • Summer Sausage – Reserve Champion
  • Ring Liver Sausage – Honorable Mention
  • Smoked Bratwurst – Honorable Mention
  • Honey Ham – Honorable Mention

2016 Wisconsin State Fair

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Louie’s received a Wisconsin State Fair Award for Barbecue Pork Jerky. This product was auctioned off at the 25th Annual Governor’s Blue Ribbon Meat Products Auction for a total of $2500, with proceeds benefiting the Wisconsin 4-H Foundation.

2016 National Awards

AAMP 2016

Louie’s was recognized at the 2016 American Cured Meat Championships, held July 21-23 in Omaha, Nebraska. Louie’s was awarded the following:

  • Reserve Champion, in the ‘Frankfurters/Wieners’ class for Natural Casing Wieners
  • Reserve Grand Champion, in the ‘Semi Boneless Ham’ class for Smoked Ham
  • Reserve Grand Champion, in the ‘Meat Snack Sticks’ class for Summer Stix
  • Champion, in the Featured Class ‘Beef Smoked Dinner Sausage’ for Smoked Italian Sausage

2016 International Medals

Louie’s Finer Meats won international recognition at the DFV-AAMP Quality Competition for Sausage and Ham, with judging held January 11-13 at the University of Wisconsin – Madison and awards presented in Frankfurt, Germany on May 10. Judges from Germany came to UW-Madison to conduct the competition, and all entries were graded on appearance, flavor, and consistency.

IFFA is the leading international trade fair for the meat industry, and hosts an international meat product competition every three years. The German Butchers’ Association (Deutscher Fleischer Verband) formed a partnership with the American Association of Meat Processors (AAMP) to conduct the international competition.

AAMP Executive Director Chris Young said, “With awards from the German Butchers’ Association, our members demonstrate the international competitiveness and quality of their products. On behalf of AAMP, we congratulate Louie’s Finer Meats for their outstanding achievements.”

Louie’s was awarded medals for the following products:

20 Gold Medals: Hickory Smoked Slab Bacon, Semi-Boneless Ham, Smoked Bratwurst, BBQ Pork Jerky, Precooked Beer & Cheddar Brats, Precooked Jalapeno & Cheddar Brats, Skin-On Wieners, Smoked Italian Sausage, Smoked Polish Sausage, Venison Salami, Country Bacon, Bone-In Ham, Beef Summer Sausage, Hunter’s Sausage, Braunschweiger, Ring Bologna, Cotto Salami, Beef Jerky, Precooked Bratwurst, and Weisswurst.

 

7 Silver Medals: Wisconsin Summer Sausage w/cranberries & cheddar, Peppie Snack Stix, Birkie Brats w/cranberries, blueberries, & cheddar, Summer Sausage, Jalapeno & Cheddar Snack Stix, Skinless Wieners, and Smoked Salmon.

2016 Wisconsin Awards

See Photo Album of Awards!

We were honored with 13 Awards for our products at the 2016 Wisconsin Association of Meat Processors convention! This contest is the largest contest of its kind in the United States, and this year had 944 product entries. In addition, Louis E. Muench was re-elected to the WAMP Board of Directors and Louis K. Muench served as the Product Show 2nd Chairman.

Awards included:
*Excellence in Product Manufacture (Overall Highest Placing over the entire contest)
*Grand Champion – Italian Sausage
*Grand Champion – Ring Bologna
*Grand Champion – Smoked Bratwurst
*Reserve Grand Champion – Lebanon Bologna
*Champion – Louie’s Little Breakfast Links
*Champion – Turkey Salami
*Reserve Champion – Jellied Italian Luncheon Loaf
*Reserve Champion – Skin-on Wieners
*Reserve Champion – Skinless Wieners
*Reserve Champion – Smoked Polish Sausage
*Honorable Mention – Cotto Salami
*Honorable Mention – Bone-in Ham

2015 Wisconsin State Fair Awards

The Wisconsin State Fair was held in August in West Allis, WI. We received Awards for the following products:

  • Peppered Irish Bacon
  • Peppie Snack Stix

2015 National Awards

Sausage AwardWe attended the American Cured Meat Championships as part of the 2015 American Association of Meat Processors convention in Springfield, IL. This event was held June 18-20, 2015. We came back home with awards for the following products:

  • Skinless Wieners
  • Buffalo Salami
  • Summer Sausage
  • Bacon
  • Barbecue Pork Jerky

In addition, Louie received the “Golden Cleaver” award, recognizing recruitment of new members into the American Association of Meat Processors.

2015 Wisconsin Awards

We are excited to announce that we were awarded with honors for 13 of our products at the Wisconsin Association of Meat Processors Convention, held in Middleton (Madison) on April 9-12, 2015. This is particularly exciting because we received our 400th award since we began competing in 1975. To see photos of the award-winning products, CLICK HERE.

The Award-Winning Products are:

  • Precooked Beer & Cheddar Bratwurst
  • Boneless Ham (Commercial Style)
  • Bone-In Ham
  • Barbecue Pork Jerky
  • Head Cheese
  • Smoked Chicken
  • Ring Bologna
  • Precooked Traditional Bratwurst
  • Fresh Traditional Bratwurst
  • Scottish Egg – Innovative Entree Item
  • Lebanon Bologna
  • Cotto Salami
  • Boneless Ham (Traditional Style)

2014 National Awards

On Saturday, June 21, 2014 we were honored with seven national awards at the American Cured Meat Championships in Milwaukee. The seven award-winning products are:

  • Bone-in Ham (Heavyweight)
  • Bone-in Ham (Lightweight)
  • Country Bacon
  • Slab Bacon
  • Boneless Smoked Deli Ham
  • Smoked Polish Sausage
  • Buffalo Salami

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2014 Wisconsin Awards

April 4-6, 2014 we attended the 2014 convention of the Wisconsin Association of Meat Processors in Madison, WI. We once again participated in the Wisconsin meat products competition, which is the largest contest of its kind in the United States. This year the contest set a record of 1084 product entries from around the state. We were presented with awards for 11 of our products! View our awards on Facebook!

  • Cooked Traditional Bratwurst
  • Bone-In Smoked Ham
  • Smoked Bratwurst
  • Olive Ham
  • Northwoods Snack Stix (with Cheddar, Cranberries, & Jalapenos)
  • Blood & Tongue Loaf
  • Boneless Smoked Pit Ham
  • Ring Liver Sausage
  • Ring Bologna
  • Peppered Bacon
  • Cotto Salami

International Medals in Frankfurt, Germany

Louie’s Finer Meats was awarded six Gold Medals, two Silver Medals and one Bronze Medal at the International Trade Fair, for the meat industry, which was held in Frankfurt, Germany in May 2007, in addition to two Gold Medals in May 1995. The sausages were judged by the highest standards for quality of workmanship and flavor. These sausages are available at our retail store or online.

Wisconsin Master Meat Crafter Certification

The Wisconsin Master Meat Crafter program is a unique program which has been developed in conjunction with the Wisconsin Specialty Meat Development Center and is supported by the Wisconsin Department of Agriculture, Trade, and Consumer Protection; the University of Wisconsin Meat Science Extension; the University of Wisconsin; and the Wisconsin Association of Meat Processors. Six Master Meat Crafter graduates are from Louie’s Finer Meats:

Louis E. Muench: January 2012

Louis K. Muench: January 2014

William Muench: January 2014

Eric Muench: January 2016

Leif Arnes: January 2018

Andrew Seeger: January 2018

Additional Honors

We are honored to have won six Wisconsin Best-of-Show trophies for Wisconsin Summer Sausage (with cranberries & cheddar), Summer Sausage (twice!), Packer Brats (with sauerkraut & cheddar), Lebanon Bologna, and Kalberwurst; and the Excellence in Product Manufacture award three times.

Louis E. Muench was inducted into the American Cured Meats Hall of Fame in 2003, and the Wisconsin Meat Industry Hall of Fame in 2009. Louie’s Finer Meats received Wisconsin Master Meat Crafter certification in January, 2012.

Testimonials

“Been there. The variety of bratwursts is amazing and surpasses any meat market over here in Germany. Louie’s Finer Meats, Inc., truely the mother of brats!”                         Wolfgang R., Germany

Best meat market…amazing brats and hamburgers with so many different flavor options. Also great steak options! So glad we live close enough to shop on a regular basis and not just on the weekends.”                                                                                                                                                                                                                                   Brittaleigh D.

“I just wanted to let you know that your peppie stix are the best I have ever had. I have shared them with many others around the Eagle River area where I now live (grew up in Shell Lake) and they agree that they are the best snack sticks they have ever had, as well. I am sure you will have more customers next deer season Keep up the good work!”
Lance Schultz, Northland Pines High School

“Hi. A big thanks for the Brat Haus and ability to help local charities and organizations. Could the brats be ANY juicier! Well done!”
Allison M.

“A trip to Cumberland isn’t complete without stopping at your store. Not only do I have my list, but those of all my friends in La Crosse. Really enjoyed your 40th Anniversary celebration.”
Amy S., La Crosse, WI

“We recently bought a beef pack & what’s for dinner pack. Excellent value. Very satisfied!! Will buy again!”                                                                                                             Donna W.

“Just grilled a Cumberland steak on the north shore of Lake Superior. Oh. My. God. That was divine! We love Louie’s.”
John S.

Dear Louie’s–

Recently a friend of ours picked up a variety of your brats for our 1st “Brat Fest”. We sampled them all, then proceeded to overhaul the rest.

A long story short….what we came up with for favorites was……grab any kind and you can’t go wrong. There wasn’t any of them that didn’t pass muster. Great products and love the huge variety.

Thanx again.

Best Regards,

Jerry P.
McLaughlin, SD

Dear Louie–

Over the past 20 years I have had numerous opportunities to sample my friends and relatives venison sausage, deer sticks and more. Some were pretty good and most were not so good. This year for the first time we decided to try your store with our venison. Normally we do our own processing since it saves money and we thought it was pretty good.

I must say that the products we recently got back from Louie’s is beyond anything we expected. We were already very fond of your products in the store but did not expect that high degree of taste and quality to come across so well in our venison.

Please tell your crew that we are beyond impressed and due to the popularity of our venison have found ourselves running out a little too fast. We even have had to send a resupply package to Hawaii as our hunting partner is quickly using his up with the locals.

Again, we appreciate everyone’s hard work and attention to detail. Every step of the process was friendly and professional and we appreciate it very much.

Sincerely,

Greg A.
Scandia, MN