LAKE GENEVA — Lake Geneva Country Meats won 12 awards at the 2025 Wisconsin Specialty Meat Championships held on April 11 & 12 in Middleton, including grand champion for their skinless wieners.
The event featured over 800 entries from 43 different specialty meat producers. It is the largest cured meat product show in the United States and gives members the opportunity to have their products judged and rated.
“I am very proud of the success we had in this year’s competition,” said Scott Vorpagel, President and CEO of Lake Geneva Country Meats said in a blog post. “It is gratifying to see our products do well in a very competitive field. We have a great group working here that takes pride in what they do, and I’m really happy to see their hard work rewarded. I hope our customers can enjoy these products as much as we do.”
This year’s winning products include:
- Grand Champion Skinless Wieners
- Reserve Grand Champion Cured Specialty Meat Product – Bourbon Cured & Smoked Flank Steak
- Reserve Grand Champion Flavored Bacon – Bourbon Cured & Smoked Bacon
- Reserve Grand Champion Large Diameter Luncheon Meat – Bologna
- Reserve Grand Champion Smoked, Cooked & Cured Traditional Bratwurst
- Champion Braunschweiger
- Champion Emulsified Ring Bologna
- Champion Restructured Jerky – Barbecue Beef Strips
- Champion Semi-Boneless Ham
- Reserve Champion Bone-In Ham
- Reserve Champion Smoked Kielbasa Sausage
- Reserve Champion Small Diameter Smoked & Cooked Sausage – Smoked Andouille Sausage
In the blog post, the Leahy/Vorpagel family extended congratulations and thanks to their team who worked to make these products and get them entered for competition, including:
- Vice President of Operations, Marc, led the team.
- Ivan, Mike, and Ryne in the sausage kitchen.
- Lead retail butcher Christian and the production team who assisted with trimming, grinding, and prepping.
- Amber and Nick in the deli kitchen.
- Front Office Manager Kim.
Paid partnership with Santana Collectibles.Inside 608 vintage in Janesville and Toy Nexus in Darien.
