We've been passionate about food for a long time.

The tradition and culture of food have always been important to us at Patagonia. On our many travels, the meals—cedar-planked salmon with First Nations friends in BC, tsampa in yak-hair tents in Tibet, asado and chimichurri with Patagonian gauchos —become a vital part of the experience. What we eat does more than just fill our stomachs and nourish our bodies; good food lifts our spirits and helps us understand the world a little better.

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Wild Sockeye Salmon

Sockeye Salmon

Delicious Wild Sockeye Salmon, lightly smoked in two flavors, original and lemon pepper.

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Yvon Chouinard

We’re starting Patagonia Provisions with wild sockeye harvested from the specific migration routes of abundant, self-sustaining populations.

To the source

What's New

Men's Journal US, April 2014 Patagonia Founder Yvon Chouinard Fights the Food Industry

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