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Pansawan means “Dry Meat” in the Cree language. It is the lifeblood that fueled Indigenous warriors, hunters and gatherers throughout history.
Traditionally, the meat was obtained after a successful hunt and then carefully smoked for many hours. This method of preparation dehydrates the meat, leaving you with a nutrient-rich product. We’re honored to have received the stamp of approval from our respected local Elders, meaning that they vouch for the authenticity of our taste, quality and production.
Pansawan is dedicated to preserving, restoring and sharing North American Indigenous delicacies passed down by our Elders. Whether you are looking to experience a piece of North American history, or you just need a high quality snack that checks off all the boxes, we hope you enjoy Pansawan as much as we do.
We thank you for supporting a First Nations owned and operated business
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We are food companies. Not companies who make food. Passionate food producers deserve to be connected with people who want their products. By joining forces local food companies can make it easier for customers to get the food they want, when and where they want it. That's why Uproot Food Collective exists.
Phone Number: 7807607668
12415 107 Ave NW
Edmonton, AB
Store Hours
Wed - Friday: 11am-7pm
Saturday: 12pm - 7pm
Sun - Tues: Closed
The Ol' Faithful is a handy meal to keep in the freezer. They cook quickly and are delicious. The filling tastes like real ingredients; you can see pieces of onion, tender ground beef, and spices. It's not like some store bought pie where things are extruded out of some tube.
I cheat on how I cook them: 2 min on defrost and 2 min in the air fryer. Perfectly crispy and warm inside in under 5 min.
Best pies I’ve had. They would give any NZ South Island pie shop a run for their money.
I like this pie, crust is flaky and the filling is seasoned just right
A good variety of flavours and we enjoy them!
The Tourtiere is a nice pie with flaky crust. It is the first time I have had this kind of pie with only ground pork. All the Tourtieres I have ever had came from French Canadians and were made with half ground pork and half ground beef. I much prefer this combination.
