“If I were to make brisket in my restaurant, the entire process would take a week,” Spielberg says. “Not only that, I would constantly have brisket in different stages of production stored all over my restaurant—so it would take time, space, and a lot of planning that some restaurants simply don’t have capacity for, especially right now.”
Spielberg loves Smithfield Smoke’NFast’s fully-cooked brisket, and Smithfield’s fully-cooked breakfast sausage, saying they hold together like a chef would want, are well seasoned—not dry—and generally “taste exactly like they’re supposed to.”
The consistency of Smithfield’s pork stands out to Spielberg and other chefs. Not only do they help cut back on labor in a meaningful way, but Spielberg also thinks that Smithfield’s products are of such high quality that most chefs would have trouble recreating how good the proteins taste, even if they made them from scratch.
“Their ham in particular would win any blind taste test with a ham a chef could make on their own,” Spielberg says. “Smithfield has the team, and the equipment, to create a ham that is really of an outstanding quality that is difficult to describe if you haven’t tried it.”