The dried meat delicacy won 52.7 points, while Marko Škoda from Vinica near Šmarjeta took the second place with 52.5 points, and Janez Majcen from the surroundings of Šmarje pri Jelšah the third place with 51.7 points. The salami producers from the Dolenjska region classified on the remaining places among the first ten; they have been among the most frequent participants of the finals for years now.

In the past months 15 local salami competitions have been organized all over Slovenia. 785 types of salamis have been graded, and the best ten from all the competitions won the right to participate in the finals.

The president of the committee of six judges at the finals Mirjan Kulovec explained that the appearance of the salami can bring no more than 2 points, texture (cutting) 3 points at most, smell 4 points, and taste 6 points. The highest and the lowest number of points given by individual members of the committee of judges are not considered.
The winner of the jubilee salami competition Pavel Vidic said that the victorious salami, along with 90 more of the same kind, were made in the beginning of December. Vidic, a farmer, raised three pigs of 250 kilograms, and used the best meet for the salamis. The other ingredients are beef, hand-cut bacon, and spices. He knew he had a good salami already after placing sixth at the Sevnica salami competition - which is by some people called 'the mother of all the Slovenian salami competitions'.