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.

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  • Sockeye Salmon

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

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  • Tsampa

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

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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

Outside Magazine, November 2014 Features Patagonia Provisions Salmon in their Holiday Gift Guide

Read More about Patagonia Provisions in the News