Haun's Meat & Sausage
Purveyor of Quality Fresh and Smoked Meats for More than 20 Years
Haun's Meats is Slaughtering and Processing Beef on a Limited Basis
Haun's Meat and Sausage is expanding capacity and is now slaughtering and processing beef on limited basis. If you are interested in scheduling, give us a call at 509-525-6605 as soon as possible as spots fill up quickly.
Dozens of award winning fresh and smoked meats are always available for purchase at our shop. See what products you can find when you stop by.
We offer custom meat cutting, curing, and smoking in our unique shop, using a combination of old world techniques and current technology.
Winner of dozens of regional and national awards
Fresh and Smoked Meats in the Walla Walla Valley
Jerry and Dee Haun started Haun’s Meat & Sausage in 1996 in the Walla Walla Valley. As a third generation meat processor with over 35 years of experience in the meat business, they believe in delivering the best quality product for maximum value. We know that good meat is more than a fancy label and a big price tag, it is also about quality workmanship that can only be obtained through decades of experience.
We offer a variety of services and products that meet our customers needs. Whether you’re a farmer looking for superior custom meat processing or customer looking for a package of our award winning fresh smoked meats, we hope you’ll make Haun’s your number one choice for quality meat at a fair price.
Image courtesy of the Walla Walla Union-Bulletin
Haun's Meats Featured in WW Union-Bulletin
By Elea Besse
Dee and Jerry Haun of local business Haun’s Meat and Sausage won best of show for their bacon at the Montana Meat Processors Association Convention and went on to compete at the National Cured Meat Championship in Oklahoma City this July.
The American Association of Meat Processors hosts the American Cured Meat Championships annually with 29 product categories for entry and four awards given in each category. The Hauns’ bacon won best of show and second place for the Lightweight Bacon Category in Montana, one point behind the first place winner who went on to win the national championship.