April 2017 at Oyama

April is here and spring is in full swing! Cherry blossoms, daffodils and crocuses should be blooming in Vancouver.  The Easter long weekend is big in April – the middle of the month and the perfect occasion to spend quality time with friends and family!  It will have been two months since B.C.’s last long weekend so let’s enjoy it!

Pasture-raised pork – Blue Sky Ranch – Friday Mar 31st – Sunday Apr 2nd

Blue Sky Ranch Logo Blue Sky Ranch Photo

For this weekend, we are partnering with Blue Sky Ranch located in Merritt, B.C.  At Blue Sky they raise Berkshire pigs on their 21 acre farm.  These heritage-breed pigs are fed a diet of non-GMO whole grains, whey from a local organic cheesemaker, fruits, veggies, whatever they find in the pasture and hay in the winter.  As always, we will be making a number of tasty sausages from Blue Sky’s heritage pork!

 

Easter Long Weekend – Thursday Apr 13th – Monday Apr 17th

easter-ham-2easter-egg-basket

And at Oyama, we take Easter seriously!  It is the first time of the year that we make our famous Swedish Hams – a great option for your holiday meal.  We also bring out lots of specialty products for the occasion including Strasbourg terrine, Truffle Duck Salami and Rabbit pate. And of course we will have loads of breakfast sausages for long weekend breakfasts with the family!

 

Bring out the Bangers! – Friday Apr 21st – Monday Apr 24th

Union Jack St. George CrossBangers and Mash

It’s not by coincidence that our annual homage to English cuisine falls on St. George’s day (April 24th).  St. George, the famed dragon slayer, is the Patron Saint of England (among other things).  We celebrate the occasion with 10 different types of bangers including Pork w/ Peas & Mint, Nottingham, and Lincolnshire Leek.  And our orange-whiskey glazed ham is a must try!

 

Boudin Noir and Morcilla – Friday Apr 28th – Sunday Apr 30th

Boudin-noir

The last boudin noir and morcilla of the season!  We will not be making more of these French and Spanish blood sausages until late September.  Call the store (604-327-7407) or email (orders@oyamasausage.ca) to reserve yours.