Dry Meat

Drymeat has been a delicacy for First Nations, Inuit, and Metis people since time immemorial. Pânsâwân (bahn-sa-wan) translates to “thin sliced meat” from the Cree (Nehiyâw) language. Traditionally, this meat would be dried and smoked for days after a successful hunt, giving it a very savory, distinct flavour. The resulting Dry Meat is how our ancestors nourished and replenished themselves during the long, harsh Canadian winters.