Pemmican making (berry/fruit selection - seasonal)

Option #1 - On the Land

* For the sake of wildlife sustainability we use locally grown beef for meat smoking and pemmican making. Fish is purchased from local sources – northern pike or pickerel. Seasonal harvesting of sucker fish at the land takes place during the spring.

This hands on workshop takes you through the steps of meat, berry / fruit and suet preparation.

 

You will learn about the history of pemmican and its role in the fur trade while learning how to traditionally dehydrate meat, dry fruit and render down suet. 

 or

Purchase our Do It Yourself Pemmican package for your classroom, staff or function. These packages include dried meat, fruit and rendered down suet for you to easily prepare and serve. (10 minute prep time)

or

Purchase the finished product from our online store traditionalpemmican.ca