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If I could thrive while eating only Pemmican, then I would keep claiming that Pemmican is, indeed, a complete food.
On the other hand, if I suffered poor health because of the diet, or couldn’t stomach it, or had some serious nutritional deficiency, then I would stop calling Pemmican “complete.”
We've learned a thing or two about how to make pemmican. In this post we'll share a bit of this knowledge.
Congratulations – you’re going to make some pemmican. This is awesome. Here are some basic tips gleaned from months of experimentation about making the best pemmican we possibly could. It is organized in three categories: the meat, the fat, and the pemmican.
That’s when I knew: people need more good fat and protein. We need it to be convenient and delicious. We need it to be shelf-stable for years, and ready for adventure at a moment’s notice. We need more pemmican.
As more and more people seek a healthy lifestyle with low sugar and no toxic industrial seed oils, more and more people are turning to the timeless tradition of good animal fat. They are seeking steady energy, fast: Steadfast.