Make plans to join Excalibur at the American Association of Meat Processors (AAMP) show in July when we debut our new line of ALL-NATURAL dry marinades.
In a recent article for Supermarket Perimeter magazine, John Brewer, Excalibur’s vice president of sales & marketing, talks about the company’s growing role in helping grocers and retail processors overcome the “intimidation factor” of the meat case.
Coming up with a “proper” portion of flavor is both a science and an art. You want less waste, but your customers still demand great taste. Leave it to the culinary experts at Excalibur and their “Proper Portions” dry rub…
We recently spent some time with Excalibur President & CEO Tom Hornstein for a conversation about the past year and a sneak preview of what’s in store for 2019.
The American appetite is expanding to include more unique flavors and international ingredients, especially in the protein industry.
Before the farm-to-table social movement was as popular as it is today, Thrushwood Farms Quality Meats opened its doors in May of 1978, fully embracing the concept of community-supported agriculture, even partnering with a pig farm to raise the animals,…
In the latest issue of Today’s Grocer, Excalibur president of research & development, Jay Hall, comments on the company’s pursuit of great new flavors – specifically exploring popular flavors from overseas.
Whether you’re preparing a party appetizer or a main meal, Excalibur wing sauces are the perfect garnish for chicken or buffalo-style finger food.
Popular flavors found in today’s restaurants are also influencing the tastes of freshly prepared and packaged foods at the grocery store, says Marlo Mastalerz, research & development chef and director at Excalibur Seasoning.
Setting the plan for the upcoming hunting season involves more than scouting a location, checking the gear and practicing at the range. A major decision to consider is how to best enhance processed meat with three of Excalibur’s newest flavors…
This November marks the 2nd anniversary of Excalibur Seasoning’s expansion at the 44,000 square-foot production facility and creation of a stand-alone R&D headquarters in Pekin.
Congratulations to Tyler Shepke in Excalibur’s Research & Development (R&D) who recently earned his accreditation as a Certified Food Scientist (CFS).