Part 2/8:
The term "pemmican" originates from the Cree language, meaning processed fat. Native American tribes across North America used various names and preparation methods, but the essence remains consistent: it involves drying and pounding various types of meat, mixing it with fat. This brilliance of preservation offers an impressive caloric density—where one pound of pemmican equals the nourishment of four pounds of fresh meat.
Meats could range widely, with historical references citing buffalo, deer, elk, duck, and even fish. The most notable version involved buffalo, famously consumed by Lewis and Clark during their exploration across the plains. Their writings detail the necessity of pemmican as they traversed the wilderness, relying on its compact and durable properties.