The award-winning Missourian has been in the meat processing industry for over 40 years, opened Germanic European-style restaurants, and operates an online business for those who cannot partake of his hospitality in person.
Hermann Wurst Haus
Wurstmeister Mike Sloan, who owns Hermann Wurst Haus and Fulton Wurst Haus, just won a slew of awards for his artisanal, hand-crafted meats. Want to see for yourself how the sausage gets made? Sloan shares his secrets in a series of classes.
This article was originally published in our September 2020 issue. The growing desire for farm-to-table, sustainable food is drawing customers back to the traditional meat market and the craft of cutting, trimming, and packaging meat. Missouri’s butcher shops do more than just sell meat—customers appreciate the personal service, specialty products, and expertise. From small towns …
