News and Events

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. 

March 2017 at Oyama

March is a month of change, as Vancouver wakes up from the winter chill, the days get longer and the grass gets greener.  At Oyama, we embrace this change with a whirlwind of flavours and products from right here in B.C. and from around the globe!

 

Pasture-raised pork featuring North Thompson Heritage Ranch – Friday Mar 3rd – Sunday Mar 5th

Flag_of_British_Columbia.svg Tamworth Free Range

For this weekend, we are partnering with North Thompson Heritage Ranch, a small B.C. ranch that specializes in Berkshire-Tamworth pigs. These are free-range animals that North Thompson raises without the use of hormones or antibiotics. We will be making variety of tasty sausages from North Thompson’s heritage pork!

 

Aloha Fest – Friday Mar 10th – Sun Mar 12th

Aloha beach Pineapple sausages

An Oyama Spring-break tradition – for Vancouverites that aren’t heading out of town, we bring the tropics to you!  Sausages with sun-drenched flavours including Maui Beef, Huli Huli Chicken and Mango Rum Pork.  It is also the only time of year we make our Pineapple-Rum glazed ham.  No matter what the weather’s like, the food will be ‘Onolicious’!

 

St. Patrick’s Day weekend – Friday Mar 17th – Sunday Mar 19th

Bangers and MashLeprechaun

All Irish eyes will be smiling this St. Patrick’s Day at Oyama!  Guinness Beef Sausages, Irish Spring Chicken Sausages and Irish Potato Leek Sausages are perfect for lunch or dinner.  We also have Kilkenny Glazed Ham, Irish Corned Beef, Dubliner Cheddar and Irish Guinness Cheddar make for delicious, original sandwiches.  Pair with a pint or two of Guinness of course!

 

Taste of Asia – (also Boudin Noir and Morcilla) – Friday Mar 24th to Sunday Mar 26th

Asian spices

Our fusion weekend – where we blend Asian flavours with European tradition.   Mild Thai Pork, Night in Bangkok Bison and Tandoori Lamb sausages are just a few of the many flavours to choose from!  Take your taste buds to the Far East without ever leaving Vancouver!

Boudin Noir Sliced

Also, as is our tradition, for the last weekend of the month we make our French and Spanish blood sausages. Call the store (604-327-7407) or email (orders@oyamasausage.ca) to reserve yours. 

February 2017 at Oyama

Love and family are what February is all about.  February is a short month, but it is action-packed with food excitement at Oyama!

Football weekend – Saturday Feb 4th – Sunday Feb 5th

Football BBQ Sausages on grill

For many football fans, this is the biggest weekend of the year!  It is also a fun reason to get together with friends and family to enjoy great food and drinks!  Smokies, salami, pepperoni, cheese – we have loads of options at Oyama to keep everyone happy no matter how the game turns out!

 

Valentine’s Day and Family Day Weekend – Friday Feb 10th – Tuesday Feb 14th

gorgeous trays 1 Cupid Pig

Valentine’s Day is about love and at Oyama, we love food!  Valentine’s day gives us an excuse to make to some more exotic and enticing flavours.  Arouse your taste buds with our White Chocolate Elk sausage or our Raspberry Duck pate!

Leading up to Valentine’s Day, is the Family Day long weekend.  Granville Island is such a fun place for families as it has something for everyone. For the occasion, we stock up on pepperonis (six types!), cheese, hot dogs (3 kinds!), as well as lots of sausages for dinner back home.  The Public Market is open regular hours all family day weekend.

 

Viva Italia – Thursday Feb 16th – Sunday Feb 19th

Italian Charcuterie italian flag

On this weekend, we celebrate Italian passion for great food.  We make over a dozen Italian-inspired fresh sausages, such as Tuscan Chicken with Basil, Italian Duck, and Marsala Pork.  Of course, we also have lots of Italian charcuterie to choose from including Culatello, Prosciutto di Parma, and Finocchiona salami.  Buon appetito!

 

Boudin Noir and Morcilla – Friday Feb 24th to Sunday Feb 26th

boudin noir with apples

 As is our tradition, for the last weekend of the month we make our French and Spanish blood sausages. Call the store (604-327-7407) or email (orders@oyamasausage.ca) to reserve yours. 

January 2017 at Oyama

A bright new year has begun! What will 2017 have in store for you?  Hopefully, you will resolve to enjoy great food, like the fresh products we make daily at Oyama!  January is a busy time – sausages make a convenient and delicious meal.  Cook them when they are fresh or freeze for later. Also, we have loads of tasty lunch meat and snacks for the kids going back to school.  Make sure you family is well fed for an energetic and productive January!

Oyama’s Famous Sauerkraut Fest – Thursday Jan 19 – Sunday Jan 22

simmering-sausage-apple-bok-choy

This is the week that sauerkraut lovers wait the whole year for!  We make delicious Alsatian style sauerkraut for the event.  This sauerkraut is fully cooked – just add sausages, smoked pork chops or other favourites for a tasty and hearty meal.  Pair with a full-bodied lager or ale from one of Vancouver’s craft breweries to quench your thirst!

Robbie Burns Day – Wednesday Jan 25

haggis

Celebrate the birthday of the Scotland’s greatest bard with Scotland’s national dish – Haggis!  We only have this once a year, so now is the time to get your haggis fix!

 First Boudin Noir and Morcilla of the year – Friday Jan 27 to Sunday Jan 29

boudin noir with apples

The French and Spanish blood sausages are back after a two-month hiatus. Call the store (604-327-7407) or email (orders@oyamasausage.ca) to reserve yours.