Wurstmeister Mike Sloan, owner of Hermann Wurst Haus, was inducted into the Cured Meat Hall of Fame July 23 at the American Association of Meat Processors 77th Annual Convention in Omaha, Neb.The Hall of Fame Award was established to recognize individuals who have shown a longstanding excellence in the production of cured meats. One person each year is selected to receive the award unless otherwise recommended.Award winners have actively participated in the American Meat Championships for several years, state cured meat shows, demonstrated exceptional ability in the production of cured meats, have been involved in AAMP activities, and are willing to share knowledge and information with others in the meat industry.Hermann Wurst Haus also won grand champion for its German-style bologna.Dr. Dana Hanson, Extension specialist and associate professor of food, bioprocessing and nutrition science at North Carolina State University, said of the 800 products entered it was one of the Top 5 contenders for the Overall Best of Show award.Earlier this year, the German-style bologna won a gold medal from the German Butchers Association and it was Wurstmeister Mike’s first National Grand Champion 19 years ago at the American Association of Meat Processors Convention in Minneapolis, Minn.Almost 20 years later it is still being made the same way and is one of the best German bolognas in the U.S. and Germany.Sloan 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 July 28, 2012.At a very young age, he was involved in the meat industry as he learned a variety of meat processing skills at the family processing plant.ln June of 2011, Sloan and his wife, Lynette, set out on their own. They purchased a former auto part store in the historic downtown area of Hermann.After much planning and remodeling, the Hermann Wurst Haus was open for business in September 2011.Mike Sloan