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 ( to reserve yours.