FAQs

Pânsâwân translates to 'thinly sliced dry meat' in the Cree Nehiyâw language. It was what the First Peoples of Canada used to sustain themselves during long, harsh winters and is prepared by carefully smoking and drying the meat for many hours.

"Pânsâwân" is pronounced "bahn-sa-wan".

The tradition was passed down by our founder Ian Gladue's mother Jacqueline Masuzumi. She is proudly Dene and is from Fort Good Hope, NWT. It was here that she taught Ian and his wife Rondell Desjarlais how to make dry meat.

Pânsâwân can be eaten as is, but it is absolutely delicious served with rendered fat and salt, butter, or avocado.

Pânsâwân is made from the best quality all-natural, Alberta farmed bison that is raised free from any added hormones, steroids or antibiotics.

Yes!

Yes!

Pânsâwân contains 25g of protein per 35g serving.