Today we're here to share the story of Tong Jerky and it's founder, Tom. Tong was started by a group of college friends in LA that traveled extensively, sampling different meat products from around the world (and having a lot of fun while they did that, we presume!) Then, over the course of the next few years, they worked out unique recipe that combines aspects of South American biltong with classic American beef jerky. They like to keep their brand focused on the product - and it's a delicious one! Tong offers a line of gourmet steak jerky in a few different flavors: black pepper, honey pepper, classic, and our personal favorite - sriracha.
Read on to learn more about how they got started, other local makers they love, and their favorite thing about the great state of California!
How did you get started? What were your first steps and how did it evolve from there?
How did you come up with your name?
Tell us about your workspace!
Do you have a favorite review or comment about your products?
Tell us more about your product line up!
Are there any great local artisans or small businesses that you’re into right now?
Do you have a favorite local restaurant?
You live and work in Los Angeles: do you have any favorite place to enjoy the beauty of your area?
What's your favorite thing about California?
If you enjoyed this blog, check out some of the other artisan profiles we've done in the past:
- Lisa of Black Bow Sweets (candied California nuts)
- Doug of Grove Provisions (olive oil, Pacific sea salt, and other pantry provisions)
- Leah of Semolina Artisanal Pasta (pasta!)
- Joanne of Little Apple Treats (vinegar, caramels, granola, and more)