Excalibur Seasoning: Part 4 - Private Label Seasonings
Excalibur Seasoning: Part 4 - Private Label Seasonings
This is Part 4 of a mini-series about Excalibur Seasoning, featuring John Brewer, the VP of Sales & Marketing. We asked John Brewer about Excalibur Seasoning’s Private Label Program, how it works, and what the minimums are. More videos are coming out soon, so be sure to subscribe to WaltonsTV YouTube channel and click the green Watch button on the Walton’s Blog section to be the first to know when new videos are released.
Excalibur Seasoning Mini-Series
Many more episodes in our mini-series with John Brewer and Excalibur Seasoning are waiting to be released in the next 2 weeks. There is a ton of great content waiting to be released, and you won’t want to miss a single episode. Plus, we have things like our $100 gift card giveaway going on, plus some other great coupons to be released along with the upcoming videos.
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In this episode we talked with John Brewer, the VP of Sales & Marketing at Excalibur Seasoning, about Excalibur Seasoning’s SQF Level 3 certification, organic, and food safety certifications
Does Excalibur Seasoning offer a Private Label Seasoning Program?
Yes. It’s a great option for independent butcher shops, but also available and cost efficient for anyone out there with a seasoning product that they want to sell or distribute as their own private seasoning line.
What is the minimum for private label seasoning shakers or sauces?
No minimums if it is a stock Excalibur blend. If it is a custom blend, then it is 100lb for dry seasoning, or 150 gallons for sauces.
Do I need to provide my own label design or can Excalibur help with the label design?
Either is possible. If you have an existing design, Excalibur work with you to make it appropriate to fit on their product sizes, or Excalibur can help design the graphics on the whole label.
What kind of seasoning can be private labeled?
Any seasoning. Either an existing Excalibur blend can have the name changed and private labeled, or if you have a custom blend Excalibur can match it and re-produce it for you as a private label.
If I do a custom blend, will Excalibur Seasoning or Walton’s share my recipe with anyone?
Absolutely not. If you use a custom blend and give Excalibur/Walton’s the formulation, we will not share, distribute, or sell it to anyone else.
Why would I want to use a private labeled seasoning?
The local movement right now is very strong and not going away, and if you are a small business and you can put your name on a seasoning instead of selling or offering larger brand name seasonings, you are more likely to have customers come back and keep ordering more from you since it is a local brand they can identify with.
What size of containers do private label seasoning come in?
There are 7 options for sizes of containers. An 8oz shaker bottle, Small Institutional, or Large Institutional for dry seasonings, and then 12oz bottle, 2 liter “tip & pour”, 1/2 gallon round, or 1 gallon round for sauces and liquids.
Where do I start if I want to get my own seasoning private labeled?
Email Walton’s at firstname.lastname@example.org or call us at 800-835-2832. We will assign a customer service representative or salesmen to your account and help walk you through the process.
@parksider Thanks for the follow up!! I was really watching the internal temperature when they were in the rolling (HOT) water and making sure to pull them right at the 165. And then right into the ice water bath.
You guys got a great job! Im pretty passionate about this kinda stuff. I enjoy it a lot and love doing R and D stuff! Keep up the fun work!
@Jonathon Yes Jonathon-it’s in your head
@mikeihuntr My only advice is to keep the water around 170F, not a rolling boil. If the casing are too tight they WILL explode then you have a really big pot of bad soup! A nice simmer is the way to go, take them out 155-160 and into a water bath. Here is a pic, we just use the turkey fryer with the basket. It makes it really easy to remove from the water and rinse. I will also recommend keeping a temp probe right in the meat you can see the wire going into the water. Good luck!!
This was a big topic of conversation because we do freeze/thaw/process/refreeze venison and pork, never an issue. As a former restaurateur and certified food handler here is what Dept of Agriculture has to say. I’ll defer to the experts:
Author: Alice Henneman, MS, RDN
The U. S. Dept. of Agriculture (USDA) advises:
Once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through thawing. After cooking raw foods which were previously frozen, it is safe to freeze the cooked foods. If previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion. Freeze leftovers within 3-4 days. Do not refreeze any foods left outside the refrigerator longer than 2 hours; 1 hour in temperatures above 90 °F.
If you purchase previously frozen meat, poultry or fish at a retail store, you can refreeze if it has been handled properly, according to USDA.
DO NOT thaw meat at room temperature, such as on the kitchen counter.
Safety will depend on whether the raw product was handled properly before it was frozen, refrozen shortly after it was thawed, cooked to a safe temperature when it is eaten and handled safely if there are any leftovers.
What temperature should I pull my cured and smoked bacon out of my smokehouse?
@jonathon it is printed on the Box. I’m looking for a bag that has a evoh barrier. Does Waltons carry a four or five mm evoh High barrier bag?