Why food?

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.

Read More

  • Sockeye Salmon

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

    See Product
  • Tsampa

    More than 35 years ago, in the mountains of Nepal, Yvon Chouinard’s Sherpa friends introduced him to tsampa. 

    See Product

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

Undercurrent News, February 2015 Undercurrent News breaks down our commitment to the salmon business.

Read More about Patagonia Provisions in the News