Belcampo Farms

from farm to fork // Part I

By Lauren di Matteo

WRITTEN BY NICOLE BRAVO

Lauren di Matteo and I had the privilege of taking a trip up to Belcampo Meat Co.’s farm near Mt. Shasta for a story with Life & Thyme magazine (see the piece here). We were able to experience but a taste of what it takes to run the largest U.S. meat operation of vertically integrated, ethical, sustainable, farm to table food. The experience was transformative. It is difficult to grasp the immense value of Belcampo’s practices and products without first understanding how low the industry standard is. If you want a peek into how the majority of animals in the U.S. are fed, treated, and processed, watch the documentary Food Inc., narrated by Michael Pollan. If you enjoy the classics, take a gander at Upton Sinclair’s, The Jungle. You will surely become a vegetarian in no time.

Now, from that frame of mind, I invite you to journey with me to Belcampo’s farm and see for yourself how they soar far above commercial standards in their stewardship of the land and its inhabitants. Meet the team of passionate visionaries who make real the dream of sustainable farming practices resulting in the tastiest meat around. See the handlers who humanely raise these animals, care for them, and feed them only the best of the land. Look into the eyes of these beautiful creatures, healthy and strong, who provide our daily sustenance.

Write your story here. (Optional)

Write your story here. (Optional)

“I believe that the power of food, universally, is incomparable as to the change it has on our relationships with the natural world, with our own bodies, with our communities….”

Aimee Danch, Pasture Division Director

Write your story here. (Optional)

“My experience of food in working in really marginal areas is: out of hardship comes deliciousness. These extreme, unique, biodiverse areas actually have a very great potential for great flavor.”

Anya Fernald, Co-founder & CEO

“Even as a little kid, the pig I bought from a commercial operation and took home and raised on dirt out in the sun was intrinsically tastier than it would have been if it was raised in its commercial environment.”

Kylan Hoover, Swine Division Director

“Just keep moving around. They’ll want to come up and put their nose on you and smell you. But if you let them put their nose on you, the next thing you know they’ll be biting you.”