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Spatchcocking a Turkey

Spatchcocking a Turkey

We're still recovering from the amazing turkey overload that took place on Thursday. But we know for some of you, Thanksgiving was just the start of many, many holiday meals that may or may not include poultry...

If you're interested in mixing it up, try spatchcocking a bird, Anya Fernald, the founder of Belcampo Meat Co. can teach you via this recipe link. Plus, we think she looks lovely seasoning her turkey in our Geometric Apron.

What's Belcampo Meat Co.? Read more about this unique company by reading Anya's Founder Letter below:

"Like many of you, I’m concerned about eating clean food and making sure my kids eat the healthiest food possible—as well as doing the right thing by the environment and our planet.

Like many of you, I didn’t know what I didn’t know in my teens and 20s. I happily ate every type of meat and food out there, never thinking for a second that they might not be the best choice for my body and for the environment: After all, I thought, we live in a country that regulates everything.

So imagine my surprise when I learned that when it comes to the meat industry and food in general, that’s simply not the case. Companies are allowed (and encouraged via subsidies and legislation) to produce and sell products that don’t put human and animal health first.

And so I co-founded Belcampo, a company devoted to making it easy to make the best choice. We have built our own supply chain founded in 25,000 acres of pristine farmland at the base of Mt Shasta with full ownership of our own processing facility right through our own retail shops.

Because we think we all deserve better.

Our vision is bold; our ambition is to build an alternative meat supply system; real solutions are never simple fixes. Help us put health, taste and transparency first. Help us build a better cleaner world through meat."

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