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…
NEW “Proper Portions” are here!
Coming up with a "proper" portion of flavor is both a science and an art.…
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…
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…
Customer Spotlight: Thrushwood Farms
Before the farm-to-table social movement was as popular as it is today, Thrushwood Farms Quality…
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,…
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…
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…