FARM-GROWN.

(forest-inspired)

FROM THE FOREST… TO OUR FARM… FOR YOUR FORK!

A photo of mycelium growing in our AirMycelium vertical farm

STEP 1:
VERTICAL MYCELIUM FARMING

Oyster Mushroom Mycelium,  the roots of mushrooms grow on a special blend of woodchips in our indoor vertical farms.  We replicate the environment of the forest: the dew, mist and a gentle breeze. We entice the thread-like mycelium fibers to grow and fuse together in giant sheets of pillowy deliciousness.

Photo of a cut slab of mycelium, or "mush belly" being harvested

STEP 2:
HARVEST HAPPINESS

After 12 days, we can’t wait to open the farm doors!  It’s a magical moment!  We harvest  big long sheets of oyster mushroom mycelium, cutting them into smaller more manageable rectangles as we go.    We call em “Mush-Bellies!”  (haha, get it, pork belly < Mush Belly)

photo of the mycelium being sliced into MyBacon strips

STEP 3:
THE PERFECT SLICE

We gently slice the strips of Mybacon using traditional slicing equipment, carefully making each perfectly imperfect piece. 

Photo of MyBacon slices being taken out of our brine bath

STEP 4:
A DUNK IN A BRINE BATH

Every slice takes a quick soak in a brine bath of sugar, salt and a dash of natural flavors. Think of this just like seasoning Mushrooms at home, you add a little bit of seasoning and the mycelium soaks it all up!  Chefs Kiss Delish!

Photo of Coconut oil being added into a pouch of MyBacon before sealing

STEP 5:
COCONUT OIL FOR THE PERFECT CRISP!

We coat MyBacon with coconut oil before closing up each pack!  This way, it's ready to go straight into your pan to cook up to a perfect crisp!  (if you’re curious about cooking instructions, CLICK HERE)

Photo of a pack of MyBacon sitting on a wooden table wiht nature elements surrounding it

STEP 6:
VOILA!

We seal each envelope with love and ship to stores near you!  

Visit our store locator to find your new favorite: MyBacon! 

SO, WHERE CAN YOU GET YOUR FIRST TASTE?