At Turasky Meats, a personal relationship with Excalibur goes a long way
There’s rich, historical significance in the Illinois capital of Springfield where many monuments, buildings, and…
Excalibur CEO reflects on 2018; teases what’s to come in 2019
We recently spent some time with Excalibur President & CEO Tom Hornstein for a conversation…
Customer Spotlight: Thrushwood Farms
Before the farm-to-table social movement was as popular as it is today, Thrushwood Farms Quality…
InStore taps Excalibur for 2019 flavor forecast
Popular flavors found in today’s restaurants are also influencing the tastes of freshly prepared and…
Excalibur’s fall flavors complement small and big game
Setting the plan for the upcoming hunting season involves more than scouting a location, checking…
Excalibur’s expanded warehouse and new R&D facility helps deliver results customers love
This November marks the 2nd anniversary of Excalibur Seasoning’s expansion at the 44,000 square-foot production…
Meet the team: Tyler Shepke, Certified Food Scientist
Congratulations to Tyler Shepke in Excalibur’s Research & Development (R&D) who recently earned his accreditation…
Excalibur in the community…
As a local business, we’re proud to foster community spirit because we love working and…
AAMP Convention 2018: More than a trade show, it’s a reunion for the meat industry
John Brewer, Excalibur’s vice-president of sales & marketing, (second from left), just returned from Kansas…
Customer Spotlight – Hazekamp’s Premier Foods
We check in with Dave Hazekamp, president of Premier Foods, about Excalibur’s role in their…