10/14/2026
The first batch of Figure Ate biltong was made in a friend’s home kitchen. Here’s how it became a product.
The idea had roots in years of chasing cured meats across Europe — fennel salamis in France, prosciutto in Italy, charcuterie traditions that carried the flavor of a place. We wanted to bring that same sense of preservation and heritage back to Santa Barbara.
Biltong — a South African staple — was the answer.
In 2020, we tested: whole cuts of beef sliced into strips, marinated in vinegar, salt-cured, spiced, and hung to dry over a week in a wooden box we built with a light bulb and a fan.
By 2022, after 2 years of recipe refinements and tasting parties with the WBLT team, Figure Ate biltong launched.
Read the full origin story on our blog, link in bio → figureatefoods.com/blogs/journal