Back to the basics. Anything but ordinary.
Belcampo is a lot of things: a farm, a processing plant, a neighborhood butcher shop, a restaurant. What unites everything we do is our singular commitment to provide you with delicious, organic, and compassionately raised meat you can feel good about buying and eating. We got started on our mission in 2012, and we’ve been working ever since to build a sustainable and resilient company that will be here for our great-grandkids. It’s not always easy to do the right thing, the right way, every time, but we’re passionate about taking good care of our land, our animals, our team, and you. Belcampo Meat Co. LLC operates our retail and restaurant activities for all other questions, please contact Belcampo Group Inc.
The Belcampo Team
Belcampo Inc.
Anya Fernald
Chief Executive Officer
Anya Fernald brings 15 years of experience building and growing food businesses to Belcampo. Her first job after college was to launch a cooperative of cheesemakers in rural Sicily, from there she moved to direct international microinvestments for the Italian Slow Food Foundation. Upon returning to the US in 2005, she built and ran a produce distribution company and launched Slow Food Nation and Eat Real. Anya then developed business plans via her own company, Live Culture, where she first began working with partner Todd Robinson as a client. Anya has been a regular judge on the Food Network’s Iron Chef since 2009 and also serves as the founding board chair of the Food Craft Institute.