Certifications, Awards, and Memberships

Certifications:

Master Meat Crafter Program – Phil is a member of the 2nd graduating class from The Master Meat Crafter Program held at the University of Wisconsin Madison Meat Science Laboratory. It is a two and a half year certification program that teaches the science of the industry, allowing us to produce higher quality, healthier products. Phil is the first person in the Fox River Valley to have received the Master Meat Crafter accreditation.
Advanced HACCP Training – Although it is not a requirement, Phil has gone through the Advanced HACCP training program at the University of Wisconsin Madison. This is a program that further educates meat processors on how to produce safe meat products by implementing highly developed, safe processes and procedures.

New Business of the Year (New London Chamber of Commerce)
Champion – Fresh Breakfast Sausage Links (Wisconsin Cured Meat Championships)
Reserve Grand Champion – Bacon (Wisconsin State Fair)
Reserve Champion – Coarse Ground Ring Bologna (Wisconsin State Fair)

Service Business of the Year (Fox West Chamber of Commerce)
Rising Star Wholesale/Retail Company (Fox Cities Chamber of Commerce)
Reserve Champion – Fresh Traditional Bratwurst (Wisconsin Cured Meat Championships)

Retail Business of the Year (Fox West Chamber of Commerce)
Champion – Semi Boneless Ham (Wisconsin Cured Meat Championships)
Reserve Champion – Cooked Summer Sausage (Wisconsin Cured Meat Championships

Reserve Grand Champion – Dried or Smoked Beef (Dried Beef) (Wisconsin Cured Meat Championships)
Reserve Champion – Flavored Bacon (Java Bacon) (Wisconsin Cured Meat Championships)

Grand Champion – Boneless Traditional Ham (Wisconsin Cured Meat Championships)
Reserve Grand Champion – Smoked, Cooked, & Cured Specialty Bratwurst (Smoked Jalapeno Cheddar Bratwurst) (Wisconsin Cured Meat Championships)
Reserve Grand Champion – Skinless Frankfurters/Wieners (Wisconsin Cured Meat Championships)
Reserve Grand Champion – Old World Summer Sausage (Wisconsin Cured Meat Championships

Grand Champion – Specialty Meat Entree (Southwest Pork Pinwheel) (Wisconsin Cured Meat Championships)
Reserve Grand Champion – Smoked Kielbasa or Polish Sausage (Polish Sausage) (Wisconsin Cured Meat Championships
Reserve Grand Champion – Traditional Boneless Ham (Wisconsin Cured Meat Championships)
Champion – Commercial Boneless Ham (Wisconsin Cured Meat Championships
Reserve Champion – Semi-Boneless Ham (Wisconsin Cured Meat Championships)
Reserve Champion – Cooked & Uncured Traditional Bratwurst (Wisconsin Cured Meat Championships
Champion – Bone-In Ham (Wisconsin State Fair)

Reserve Grand Champion – Smoked & Cooked Small Diameter Sausage (Andouille) (Wisconsin Cured Meat Championships)
Reserve Grand Champion – Specialty Meat Entree (Ratatouille Stuffed Chicken Breast) (Wisconsin Cured Meat Championships)
Reserve Champion – Skinless Frankfurters/Wieners (Wisconsin Cured Meat Championships)
Reserve Grand Champion – Cured & Smoked Bratwurst (Wisconsin State Fair)
Reserve Champion – Whole Muscle Jerky (Wisconsin State Fair)