Happy 2019 from OYAMA! With the new year starting, we think it’s the right time to bring out some new and interesting products to tempt your taste buds. So stay tuned for new chorizos, pates, salamis and more! And of course, for those who are more traditionally minded, we will keep making the classics you have grown to love.
A few special dates to keep in mind this month…
Oyama’s Famous Sauerkraut FestThursday Jan 17th – Sunday Jan 20th
Once each year we make our mouth-watering Alsatian style sauerkraut full of wine, spices and a little bacon. Add sausages, smoked pork chops and other favourites to make a delicious choucroute for the whole family. Pair with a crisp white wine!
Robbie Burns DayFriday Jan 25th
Aye, its Robbie Burns Day! Even if you don’t have your own kilt and bagpipes, you can still make the day a wee bit Scottish with some traditional favourites. We will have Haggis, black pudding, white pudding, and lots of bangers on hand…. We only make haggis once each year, so best to pre-order and reserve yours.
First Boudin Noir and Morcilla of the yearFriday Jan 25th to Sunday Jan 27th
The French and Spanish blood sausages are back after a two-month hiatus. Call the store (604-327-7407) or email (firstname.lastname@example.org) to reserve yours.
Swedish Ham Tasting – Friday Nov 30th & Saturday Dec 1st
If you have ever wanted to try out famous Swedish Ham, now is your chance! Boneless, salted and skin-on, these hams are delicious, easy to prepare and perfect for holiday feasting! Pre-order to reserve as we often sell-out.
Game Weekend – Thursday Dec 6th – Sunday Dec 9th
Looking for something unique and tasty for you charcuterie boards – try our Lapin Maison Terrine, our Goose Prosciutto or our Wild Boar Prosciutto (and dozens more!). We bring out all our game specialties this weekend!
Christmas and New Year’s 2018
Every year we make special creations just for the holiday season. The full list is available on our website from Dec 1st onward (www.oyamasausage.ca).
Also, starting Dec 15th our “Fast-Lane” service is open for preorders to bypass the regular counter line-up.
Cheese and Sausage Festival – Thursday Nov 1st to Sunday Nov 4th
Cheese, cheese and more cheese! This is the week that we celebrate everything that’s great about cheese. We have many delicious types of sausages made with cheese. We also bring in some specialty cheeses for your charcuterie board!
Simmering Sausage Weekend – Thursday Nov 8th – Monday Nov 12th
Simmering sausages to warm your soul. We make Saucisse Vaudoise, Saucisson à Cuire, Rheinlander, and more. These smoked sausages are perfect for one pot dinners on cool fall nights.
Cassoulet Weekend – Thursday Nov 22nd – Sunday Nov 25th
The weekend we’ve all been waiting for!! Once each year we make our own version of the famous French dish of beans, pork and lamb. Add duck confit, French sausages and garlic butter for an amazing meal. And don’t forget the wine! Bon appetit!
Blood Sausage Weekend – Thursday Nov 29th – Sunday Dec 2nd
Our last batch of Boudin Noir and Morcilla for 2018. Pre-order to reserve.
Box 126 – 1689 Johnston Street
Granville Island Public Market
Vancouver, BC V6H 3R9 Google Map