Pemmican is a type of food made in many temperate and arid regions of the Dragonscape, particularly in North America.

Basic Pemmican is made through the extreme drying of a lean red meat to the point it cracks when it is bent. Once the meat is dry enough it is pulverized into a meat dust with the use of a Mortar and Pestle. During this process it is also a must to melt down some tallow (usually from the same animal), though other forms of fat can be used. Once the powder and tallow are both ready you only need to add equal parts meat powder and tallow pound for pound and you have a very basic pemmican! It is common to add dried fruits or dried vegetables or spices to the mix as well to help a bit with the flavor.

Pemmican can be eaten as is, being an incredibly dry and bland food with a sawdust like texture. It can also be used like a bouillon in a soup or stew or even fried on its own with the addition of some more fresh fruits and vegetables.

The Biggest advantages of Pemmican are its shelf life and caloric value. Without refrigeration pemmican can be safe to eat upwards of a year or even more depending on the recipe. So in the context of the DragonScape a village of drekir could take some of their red meat hunted or raised from the spring and prepare it as pemmican to last them through the years winter should food become dangerously scarce. Just keep it in a relatively dry place and it will be good to go.
It also has an insane caloric density depending on the recipe, sometimes as high as 1500+calories a pound. A cold blooded drek can really stretch that food source out if they need to, anywhere from 3-8 days to work through that pound if the drek is trying to be inactive to slow their metabolic rate. And perhaps just 2 days should the drek be relatively active and need more calories to live.

Not every culture will be able to make it or would be best off making it. You can only really make pemmican out of red meat and arguably from poultry meat, a lot of drekir societies rely more on insect meat or fish meat more than the red meat of a big lizard or amphibian so those cultures wouldn't really have the right meat from which to make pemmican.
Likewise some climates just aren't well suited for pemmican, tropical and subtropical environments tend to have too much humidity and have far more aggressive molds and insects that might be willing to ruin pemmican in a way fauna and climates in temperate and arid regions just can't. Additionally some regions are just too cold to really warrant pemmican in leu of other simple preservation methods more specific to those regions.

So Pemmican is hardly a universal food but it is common enough in North America at least to warrant a brief ramble.