We’re proud to share some exciting news from this year’s Wisconsin Association of Meat Processors (WAMP) convention; Driftless Provisions brought home awards for both our uncured pepperoni and our two-year prosciutto!
These recognitions mean a great deal to our team. They reflect not only the quality of the finished products, but also the care, time, and intention that go into every step of our process, from sourcing to fermentation to drying.
A Gathering of Craft and Community
The WAMP convention is one of the most meaningful opportunities we have each year to connect with fellow processors from across the state. It’s a room full of salt-of-the-earth people who understand the realities of this work—the highs, the challenges, and everything in between.
There’s a unique dynamic at WAMP: a genuine sense of camaraderie that exists right alongside competition. Conversations are open, ideas are shared, and there’s real value in simply being in the room together, gaining perspective on where we stand and how we can continue to improve.
For those entering products, the goal is simple: be named Grand Champion. The annual meeting and awards ceremony is always the most anticipated part of the convention, filled with energy, big smiles, and a shared excitement as results are announced.
Behind the Scenes: Raising the Bar
This year, we made a point to get more involved in the judging process. Our Production Manager, Louis, stepped up to volunteer, supporting judges during an intense 24-hour stretch where more than 700 products are evaluated across categories and ultimately for Best of Show.
That experience offered a valuable behind-the-scenes look at what separates a good product from a great one. The level of detail, consistency, and scrutiny in the judging process is incredibly high. Every entry is carefully evaluated, and every detail is checked and double-checked.
For us, that kind of insight is invaluable. It reinforces our standards and fuels our commitment to keep refining, improving, and pushing our craft forward.
A Standout Moment: Sharing Our Prosciutto
One of the highlights of the event was slicing into and sharing our two-year prosciutto, which earned 3rd place in the Cured Specialty Meat Products category.
Products like this are still relatively rare: non-heat-treated, shelf-stable meats that rely entirely on time, environment, and technique. It’s something we take great pride in, not only producing but also sharing and educating others about.
The response from fellow processors made the moment even more meaningful. There was genuine surprise, curiosity, and appreciation from those tasting it, an affirmation of the work that goes into creating something truly special.
The Award-Winning Pepperoni
Alongside our prosciutto, our uncured pepperoni was also recognized; an exciting milestone for a product that’s designed to be both approachable and uncompromising.
Made with humanely raised pork and grass-fed beef, our pepperoni is naturally fermented for that classic tang and crafted without synthetic nitrates or nitrites. The result is a bold, balanced flavor that works just as well on pizza, in antipasto salad, atop your favorite sandwich, or on a snack board.
Moving Forward
Awards are never the end goal but they do matter. They’re a reflection of the standards we hold ourselves to and the consistency we strive for every day.
More than anything, this experience reinforces why we do what we do: to create food with integrity, to honor traditional methods, and to continue raising the bar with every batch.
We’re grateful to be part of this community, and we’re excited to keep building on the momentum!