FARM-GROWN.
(forest-inspired)
It all starts with wild, gourmet mushroom strains. We bring them inside our vertical farm, where we use special tech to dial in on juuuuuust the right environmental factors needed to produce WHOLE cuts of mycelium.
THE GOAL:
Grow the “roots”,
not the fruits.
Mycelium is fungi, so it'll eat almost anything! But it needs a particular blend of woodchips to grow WHOLE. Add a little mist, the perfect temps, and just 12 days later…
BAM: Farm-grown, meatless mycelium is ready for harvest. (And those woodchips can be composted—so cool.)
After harvest, we slice our mycelium into whole cut strips—the same way you'd slice pork belly.
In our kitchen, we season and brine every strip using minimal ingredients. Brushed in coconut oil, your MyBacon is pan-ready! Just add heat and you're ready to enjoy.
My∙cee∙lee∙yummm!
