At some point in our lives, most of us have tasted a Saval product. From corned beef to pastrami to spanakopita, Saval Foodservice is the largest independent wholesale food distributor in Baltimore, Virginia and Washington, D.C.
Jmore recently sat down with Bryan Bernstein, who started at the company 15 years ago as a corporate chef and now works as the marketing manager, to find out what his favorite deli meat is, the differences between corned beef cuts, and much more.
Your favorite type of meat?
Right now, I would say it’s Saval’s oven-smoked pastrami. It’s a new product that you can get at delis and restaurants. The flavors are a little more intense than some of our other products.
And I love it.
Round-cut corned beef or brisket-cut?
They are two different cuts of meat — the brisket comes from the chest and the round comes from the leg. Right now, brisket is expensive but it is a better cut of meat than round-cut.
What do you love most about Baltimore?
Neither my wife nor myself were born in Baltimore, but I would say my favorite thing about the area is the memories we are making here and the family that we have created here. Family is an important value to me, and I love that my kids are growing up with their grandparents close by, because it’s something that I didn’t have.
Favorite TV Show?
Most of the shows I watch are over. I watched “Game of Thrones” and “Lost” from the very beginning. Now, I watch “America’s Got Talent” with my 9-year-old daughter. I’m not allowed to watch it without her — and I don’t. We are always a week behind because it airs after her bedtime.
What is the best advice you’ve ever been given?
Go with your gut and enjoy the path you take.