"Before Jerky, There was Pânsâwân."
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 he long, harsh Canadian winters. When it comes to flavour, our ancestors know best.
Pânsâwân was founded by Ian Gladue of Wabasca's Bigstone Cree Nation in Alberta, Canada (Treaty 8 Territory). Here, Ian's Elders taught him how to prepare Drymeat and to refer to the sacred delicacy as "Pânsâwân".
Ian and his wife Rondell were successfully managing their business "Native Delights" when they decided to share their story with the world. Ian took time to meet with Elders throughout his local area, getting their feedback on the product with respect, thus making it "Elder Approved".
*A special thanks to Ian's mother Jacqueline (Fort Good Hope, NWT) who taught Ian the traditional way of creating Drymeat.