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Excal team at AAMP 2022
September 14, 2022
News

Rewind on another successful AAMP Convention

Everyone on the Excalibur Seasoning sales team – including President & CEO Mike Shrier –…

by Mike Shefky
0
September 9, 2022
News

What keeps Excalibur customers coming back for more?

There are no shortage of reasons for why Excalibur has grown into America's premier provider…

by Mike Shefky
0
September 8, 2022
News

Innovation, quality and service earns long-time partnership with Bardine’s

Tucked in the Allegheny Mountain range of southwestern Pennsylvania just east of Pittsburgh is a…

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
June 14, 2021
News

Coming to AAMP in July: Laying the foundation for flavorful proteins

Summer is construction season, so start “building” your meat & seafood displays with the latest…

by Mike Shefky
0
September 17, 2020
News

Get ahead of the plant-based curve with Excalibur’s blended protein products

Exactly what is a blended protein? It’s considered a combination of meat and plant-based products.

by Mike Shefky
0
Bavarian smoked sausages from pork cut on a wooden Board. Rustic style
July 20, 2020
News

These NEW sausage blends mean business

This grilling season, Excalibur offers something for everyone with these four, new sausage blends.

by Mike Shefky
0
July 17, 2020
News

New Patty+ blends add two days to shelf life

New Patty+ flavor blends from Excalibur are a great investment in time, taste and budget.

by Mike Shefky
0
Food tray with delicious salami, coppa, fresh sausages and herbs. Meat platter with selection.
October 2, 2019
News

Embrace clean-label living with Excalibur

Most consumers, especially Millennials, are reading food labels more closely than ever and looking for…

by Mike Shefky
0
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