Pietro Industries has grown mushrooms near Kennett Square, Pennsylvania since 1938. The third-generation family farm now grows AirMycelium for MyForest Foods: the crop behind the MyBacon strips in this skillet.
A new crop on a working farm
Chris Alonzo, Pietro’s president, is a third-generation mushroom grower. His family continues growing mushrooms. Ecovative describes transferring its AirMycelium process from New York and adapting existing mushroom-growing rooms and equipment for the new crop.
In an October 2025 interview, Eben described Pietro going from setup to product in market in three months. That result is why we work with experienced mushroom growers: they can put their farm knowledge to work on a new crop.
Equipment work at Pietro Industries during a MyForest visit in April 2025.
From growing room to kitchen
AirMycelium forms a whole sheet of oyster mushroom mycelium. After harvest, we slice and season that sheet to make MyBacon’s familiar strips. Our process page follows the crop from growth through preparation and packing.
See how we grow and prepare mycelium or meet MyBacon.
Written By MyForest Foods