Belcampo Meat Company

California's Farm to Fork Meat Company
Belcampo Meat Company
Nobody does farm to belly like Belcampo. Burger, sausage, steak, salami...you name the meat and they're doing it like no one else on the planet. One bite and you're hooked!
Frank Luciano - The Sultan of Sandwich

Since its founding in 2012, Belcampo has been a trailblazer in the meat industry, reinventing how things are done to bring the best meat to your table. With every step of the process done in house (they own their own farm, processing facility, restaurants, and butcher shops), you won’t find a single additive or middleman in sight. They operate with compassion and sustainability at their core (making for more delicious meat). This is one of the many reasons why foodies, paleos, top chefs like Mario Batali, and even converted vegetarians eat and serve Belcampo meat.

Prior to co-founding Belcampo, CEO Anya Fernald launched a co-op of Sicilian cheesemakers, directed investments for Italy’s Slow Food Foundation, and launched Slow Food Nation and the Eat Real Festival in the U.S. With the sustainable food ideas and practices she picked up around the globe, Anya began working on the blueprint for Belcampo’s model: a scalable company that delivers the best meat in the most sustainable and compassionate way possible. We think you’ll agree “mission accomplished.”

We're not the only ones who love them!

Belcampo has been featured in Town & Country, Departures, Details Magazine, Outside Magazine, The New York Post, Travel & Leisure, Vogue and Food & Wine Magazine.

Belcampo Meat Company

California's Farm to Fork Meat Company

Since its founding in 2012, Belcampo has been a trailblazer in the meat industry, reinventing how things are done to bring the best meat to your table. With every step of the process done in house (they own their own farm, processing facility, restaurants, and butcher shops), you won’t find a single additive or middleman in sight. They operate with compassion and sustainability at their core (making for more delicious meat). This is one of the many reasons why foodies, paleos, top chefs like Mario Batali, and even converted vegetarians eat and serve Belcampo meat.

Prior to co-founding Belcampo, CEO Anya Fernald launched a co-op of Sicilian cheesemakers, directed investments for Italy’s Slow Food Foundation, and launched Slow Food Nation and the Eat Real Festival in the U.S. With the sustainable food ideas and practices she picked up around the globe, Anya began working on the blueprint for Belcampo’s model: a scalable company that delivers the best meat in the most sustainable and compassionate way possible. We think you’ll agree “mission accomplished.”

We're not the only ones who love them!

Belcampo has been featured in Town & Country, Departures, Details Magazine, Outside Magazine, The New York Post, Travel & Leisure, Vogue and Food & Wine Magazine.