General Manager Aaron has spent many years mastering the complexities of meat harvest and processing. From perfecting his knife skills to learning the ins-and-outs of meat preparation – including sausage making, curing, and smoking- Aaron brings a depth of knowledge and diverse background in the meat industry to Belcampo Butchery. Prior to working with Belcampo, Aaron operated his own meat company for over 20 years before becoming a Plant Technician for Food and Livestock Planning.
Aaron BaustadGeneral Manager
Barbara BrennanQuality Control Manager
Barb comes to Belcampo with an extensive background in meat science and technology having written a thesis on Low Fat Comminuted and Restructured Meat Products. Barb augmented her knowledge by working in meat processing facilities and becoming HACCP trained in meat and seafood. At Belcampo, she manages the Butchery’s relationship with the USDA, oversees animal handling and welfare, assists with new product development, and coordinates the Butchery’s HACCP plans and food safety program. Thanks Barb for making sure we create a consistent, high quality product!
Jacob StapleyProduct Manager
Jacob began his food career by working on a farm in Vermont. There, he built barns and chicken coops in addition to tending to basic barn chores for the dairy cows, pigs, goats, and sheep. From there, he went onto work for a farm in Petaluma, CA where he managed the meat bird program. Jacob then transitioned from agricultural fieldwork to value added production by working for Boccalone at their meat processing plant in Oakland, CA. It was there that Jacob honed his skills by making different varieties of salami, sausages, cured whole muscle, and other cooked items such as headcheese, prosciutto cotto, pate, blood sausages, and various other salumi products at high volumes. At Belcampo, Jacob works in tandem with General Manager Aaron to ensure the humane treatment, clean handling, and overall smooth running of the processing plant. He also manages the charcuterie program and is responsible for developing sausage, jerky, smoked product, and cured product recipes.