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Fried sausages with herbs and vegetables in grill pan at black background. Top view copy space.
June 1, 2022
News

Diversify your fresh sausage offerings

Keep your customers coming back for more with fresh sausage blends from Excalibur Seasoning. Firecracker…

by Mike Shefky
0
Tasty chicken wings baked or grilled in sauce served on pan. Dark background. Closeup.
May 17, 2022
News

Nothing beats our dry marinade flavors

Complement your vacuum tumbled proteins with these popular and best-selling dry marinades. Maple Korean BBQ…

by Mike Shefky
0
May 3, 2022
News

Sink your teeth into our latest smoked sausage flavors

There’s something for everyone in Excalibur Seasoning’s featured line-up of smoked sausage flavors. Check out…

by Mike Shefky
0
April 22, 2022
News

Gear up for grilling season with flavorful patty blends

Everyone loves a great investment. For a tasteful, time-wise and budget-friendly option, look no further…

by Mike Shefky
0
January 25, 2022
News

Flavor trend for 2022: flavorful bacon rubs

Enjoying a rich, full-bodied bacon flavor firsthand is something a virtual trade show can never…

by Mike Shefky
0
January 25, 2022
News

Get big flavors with our Small Batch Seasoning Program

Consumer taste trends, meal prep habits, and protein sources dominate today’s food culture. Meat processors,…

by Mike Shefky
0
January 17, 2022
News

The pandemic’s impact on supply chain and labor

Excalibur Seasoning recently provided expert commentary to the food industry media on a variety of…

by Mike Shefky
0
January 17, 2022
News

Excalibur employees reveal favorite seasonings

Tammy Tassart shipping and receiving supervisor  I love Grill In, Grill Out for the bit…

by Mike Shefky
0
October 27, 2021
News

Excalibur happenings

Founder's Day 2021 Our Annual Founder's Day celebration took place on Tuesday, October 19. Normally…

by Mike Shefky
0
Female butcher selling sausages in shop
October 27, 2021
News

A foundation for a better bratwurst

  Excalibur is laying the ground work for flavor with two of our newest sausage…

by Mike Shefky
0
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