The World’s Largest Mycelium Farm: Growing Bacon without Pigs
A Revolutionary Approach to Meat Production
GREEN ISLAND, N.Y. – MyForest Foods, the world’s largest mycelium farm, has been making waves in the food industry with its innovative approach to producing bacon. NEWS10’s Anthony Krolikowski took a tour of the farm, led by CEO and Cofounder, Eben Bayer, to learn more about how mycelium becomes bacon.
The Process
"MyBacon’s connected to a desire to treat pigs well but also bring consumers delicious, whole protein. It’s grown with just a simple ingredient," said Bayer. The process begins with a slab of mushroom material, approximately 100 feet long and two inches thick, which is grown in about a week to two weeks. The material is then squished into what is called a "mushroom belly," similar to a pork belly. The resulting product is then sliced into strips, salted, baked, and flavored with organic coconut oil and a hint of seasoning.
From Humble Beginnings to Global Expansion
MyBacon was first available in 2020 through a single production line that produced just two packs of mycelium strips per week. Since opening its newer facility a couple of months ago, production has tripled, and the food is now being shipped to over 800 locations.
The Taste
So, what does MyBacon taste like? NEWS10’s Anthony Krolikowski was impressed, describing it as tasting just like bacon – and even better. As the mycelium continues to grow, so does the MyBacon recipe. "The flavor system, the mycelium, has stayed almost the same," described Bayer. "But how we process it, how we get the flavor in, how thickly we cut it, how long we back it to adjust the moisture has changed."
Availability
MyBacon is now available at various local stores across the region. The following chart features some of the stores that carry MyBacon:
| Name | Address Line 1 | City |
| Adams Fairacre Farms | 1560 Ulster Avenue | Lake Katrine |
| CHATHAM REAL FOOD MARKET COOP | 15 CHURCH ST | CHATHAM |
| FOUR SEASONS NATURAL FOODS | 120 HENRY STREET | SARATOGA SPRINGS |
| Honest Weight Food Co-op | 100 Watervliet Ave | Albany |
| KAATERSKILL FARM NATURALS | 3 BOULEVARD AVE | CATSKILL |
| MOTHER EARTH’S STOREHOUSE | 300 KINGS MALL CT | KINGSTON |
| NEW LEBANON FARMERS MARKET | 528 U.S. 20 | NEW LEBANON |
| SARATOGA HEALTHY LIVING | 3065 NEW YORK 50 | SARATOGA SPRINGS |
| Whole Foods Market | 1425 Central Avenue | Albany |
| GUIDO’S | 1020 SOUTH STREET | PITTSFIELD |
| GUIDO’S | 760 SOUTH MAIN STREET | GREAT BARRINGTON |
| Wild Oats Market | 320 Main Street | Williamstown |
Conclusion
MyForest Foods’ innovative approach to producing bacon has opened up new possibilities for consumers who are looking for sustainable and cruelty-free alternatives. With its growing popularity, it’s likely that MyBacon will become a staple in many households across the region.
Frequently Asked Questions
Q: What does MyBacon taste like?
A: MyBacon is described as tasting just like bacon, and even better.
Q: Is MyBacon vegan?
A: Yes, MyBacon is a vegan alternative to traditional bacon.
Q: Where can I buy MyBacon?
A: MyBacon is available at various local stores across the region, including Adams Fairacre Farms, CHATHAM REAL FOOD MARKET COOP, and Whole Foods Market, among others.
Q: How is MyBacon produced?
A: MyBacon is produced by growing mycelium in a controlled environment, then processing it into strips of bacon.
