OUR PROCESS
WHOLE CUTS, GROWN IN SHEETS.
Inside the farm
See a whole cut take shape.
Oyster mushroom mycelium grows into intact sheets. We harvest, slice, season, and pack them with familiar farm and food equipment.
From grow room to kitchen
The texture grows first.
The sheet holds together when it leaves the growing bed. From there, we make MyBacon with the same kinds of steps you recognize from a kitchen: cutting, seasoning, and packing.
Whole sheets of mycelium growing on racks in a MyForest Foods archive photograph. 01
Grow the sheet
At our Pennsylvania mushroom farm partner, oyster mushroom mycelium grows across wood chips. Humidity and airflow guide its fine fibers into intact sheets.
2024 process photo: a worker lifts a whole mycelium sheet from its growing bed. 02
Lift it whole
The sheet lifts from its growing bed already holding together. We cut it down for the food kitchen without breaking up its fibrous structure.
2024 process photo: mycelium strips move along the slicing line. 03
Cut the strips
Familiar slicing equipment turns the sheet into MyBacon strips while preserving the texture that grew into it.
2024 process photo: workers lift MyBacon strips from the brine bath. 04
Season in brine
The strips soak in a brine of sugar, salt, and natural flavor. Mycelium takes up the seasoning while the whole-cut structure stays intact.
2024 process photo: coconut oil is added to an open MyBacon pouch. 05
Add coconut oil
We add coconut oil before sealing each pack so MyBacon can go straight into a skillet and cook crisp.
COOKING INSTRUCTIONS
A MyBacon retail box photographed on a wood surface. 06
Pack for the skillet
We seal the refrigerated packs and send them to stores. At home, the whole-cut strips are ready for your pan.
VISIT OUR STORE LOCATOR
Built on AirMycelium
THE PLATFORM BEHIND THE FARM
Ecovative developed AirMycelium and continues to apply mycelium biology to packaging, materials, and food. MyForest Foods uses that farming platform to grow whole-cut food.
DISCOVER ECOVATIVEReady to taste it?