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. When it comes to flavour, our ancestors know best.