Source: Atlas Obscura
Beginning more than 5,000 years ago, Native Americans made pemmican by hunting and processing bison into an energy bar that was so rich in nutrients, it could sustain hunters for months on end.
Traditional pemmican had one ingredient: bison (though other meats such as caribou or moose could also be used).
But that doesn’t mean it was easy to make. Skilled butchers and cooks would spend days creating its most coveted form, known as “sweet pemmican.” To extract the sweeter and most nutritious fats from the animal, butchers had to separate the meat from the skeleton,…