Eat healthy with NEW all-natural & phosphate-free dry marinades
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.
NEWS
Excalibur explains how to drive sales at the meat case
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.
NEW “Proper Portions” are here!
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…
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 about the past year and a sneak preview of what’s in store for 2019.
Excalibur addresses global influence on protein industry for Independent Processor
The American appetite is expanding to include more unique flavors and international ingredients, especially in the protein industry.
Customer Spotlight: Thrushwood Farms
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,…
Excalibur’s new international flavors featured in Today’s Grocer
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.
Got wings? Get sauced with Excalibur’s Smokin’ Maple and Bacon Ale
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.
InStore taps Excalibur for 2019 flavor forecast
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.
Excalibur’s fall flavors complement small and big game
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…
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 facility and creation of a stand-alone R&D headquarters in Pekin.
Meet the team: Tyler Shepke, Certified Food Scientist
Congratulations to Tyler Shepke in Excalibur’s Research & Development (R&D) who recently earned his accreditation as a Certified Food Scientist (CFS).
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