Excalibur Seasoning: Part 4 - Private Label Seasonings


  • Admin

    Excalibur Seasoning & John Brewer

    Excalibur Seasoning: Part 4 - Private Label Seasonings

    Learn about Excalibur Seasoning and why you should trust them to blend your seasonings. In part 4, you'll get answers to frequently asked questions about private labeled seasonings. Watch the video, read the highlights here, and then post your comments or questions below.

    Summary

    In this episode we talked with John Brewer, the VP of Sales & Marketing at Excalibur Seasoning, about their Private Label Seasoning Program and what the details are involved with private labeled seasonings.

    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 cs@waltonsinc.com 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.


    Shop waltonsinc.com for Excalibur Seasoning





Recent Posts

  • @dante322 Okay, thank you for the information. The holes in the casings are designed to let pressure bleed out during the cooking process and it also helps it form tighter to the sausage, so you had the right type of casing. Your grinding sounds fine, mixing by hand to get proper protein extraction would take about that time on a larger batch. I’ve used 2 qt of water before to 25 lb of meat and yes, it does make it soupy but that should all come out during the cook cycle (it will extend that cook cycle though). Grinding the meat and fat together is correct.

    I looked back art your meat block and I’d say part of the issue is that you used almost 1/3rd fat. That is a lot of fat, it would have been very difficult to keep that all bound up. 20 lb of venison to 5 lb of pork fat is good enough. If you were using untrimmed butts than 16 lb of venison to 9 lb of the butt would be close to enough but when it is straight pork fat that is getting it up a little on the high side. This would explain why it took forever to cook as well as the fat rendering out of the meat would constantly be bringing down the surface temperature of your meat.

    read more
  • C

    Hello All,

    I’m planning on using a 50/50 mixture of raw pork and raw turkey in a batch of Pepper Snack Sticks.
    I have this mixture left over from my last batch of egg rolls. Which turned out awesome.
    I’ve never used turkey with the pork. I normally use beef or venison with the pork.
    Has anyone used turkey before? Am I wasting my mixture? Any advise would be much appreciated, kinda worried about the raw turkey getting cured properly. DO NOT want anyone getting sick because of my experimenting.

    Thank You in advance

    Congo

    read more
  • O

    @jonathon said in Hello from Ohio:

    @offallygood Glad to have you on the board! You can never have too much bacon, right? That is an offaly good name you have chosen!

    I’m glad to be here. From the looks of it this is a drama free zone. I’m used to the facebook clusterfudge that are recipe groups.

    I really love the pluck. My grandma is the only one that knows I make tacos out of beef heart. You grind up the offal and nobody knows it is there. My sister is really picky. If she knew I was bringing innards to family gatherings, she wouldn’t eat it. LOL

    Here is my bacon:
    0_1548173497213_IMG_20190121_122248.jpg

    read more
  • @offallygood Glad to have you on the board! You can never have too much bacon, right? That is an offaly good name you have chosen!

    read more

Recent Topics

Popular Topics

26
Online

3.7k
Users

884
Topics

3.3k
Posts


Looks like your connection to Waltons Community was lost, please wait while we try to reconnect.