Project 57 Week 21: Pemmican

According to Sophie Hicks, author of “Eating History: An Experiential Examination of Pemmican”, “The name of the food comes from the Cree, , which means fat/grease. Pemmican “has been a traditional food of many Indigenous communities in North America long before colonization” (ActiveHistory.ca). 

Pemmican is a mix of “dry meat, dried berries, and tallow” (Indigikitchen). Moreover, “traditionally, pemmican was prepared from the lean meat of large game such as bison, elk, deer, or moose (Saulteau First Nations). Saulteau First Nations explains that the meat would be “slowly dried in the sun or by fire until it was very hard”, then it would be “pounded” nearly into a “powder using stones”. Once pounded, the meat was then mixed with melted fat”, and occasionally combined with “dried fruits, such as blueberries, chokecherries, cranberries, or saskatoon berries” (Saulteau First Nations). The Manitoba Métis Federation explains that “pemmican could last for years before it spoiled” and is a “highly nutritious, filling and portable staple that has become symbolically associated with Métis history and the fur trade era” (Métis Federation).  

Since its creation, pemmican has long been used as a “travel and survival food”, aiding in survival through winter and in harsh conditions, and highly contributed to the survival of many early colonizers exploring North America (Homestead Rebel). The Manitoba Métis Federation credits the Métis as the “main suppliers of pemmican for those involved with the fur trade” and illustrates how the Métis’ “highly mobile” way of life was supported by their use of pemmican. (Métis Federation).  

For more information, even pemmican recipes, please check the following links: 

• The Canadian Encyclopedia: Pemmican
• First Nations . Org Pemmican Recipe
• BC Food History. Ca : Pemmican
• Try it for yourself! Elder approved: Mitsoh: Savor the Tradition