Excalibur Seasoning is ready to “show our hand” at this year’s American Association of Meat Processors (AAMP) Convention in Mobile, Alabama.
This past spring, Excalibur started outfitting grocery stores and processors around the country with stackable towers of Proper Portions dry rub seasoning packets.
Attention Excalibur customers, colleagues and friends: To both enhance our production process and to better aid our employees in quality work/life balance, we are updating our hours of operation for the summer season.
Competition BBQ was never a path that Paul Buob (pronounced BOO-ahb) expected to follow in life.
A custom-blend developed and made famous by the fire and police departments of Washington and Northern Tazwell in central Illinois has been drawing crowds to the annual “Smoke Out for St. Jude.”
Excalibur’s R&D Chef and R&D Director Marlo Mastalerz is a member of the Research Chefs Association – the leading professional community for food research and development.
Excalibur looks forward to the 2019 American Association of Meat Processors (AAMP) Convention.
Excalibur seasonings complement any protein, including fish, so it seems a natural partnership for the company to team up with Susie Roloff, a competitive angler.
Looking for a great protein pairing? Sales & marketing consultant, Scott Werner shares three of his favorites.
Get back into the spirit and rediscover Excalibur’s liquor-infused blends and marinades . Perfect for your meat & seafood lineup, these popular combinations feature classic flavors of whiskey, gin, vodka and moonshine.
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.