News and Events

December 2019 at Oyama

Game Weekend – Thursday Dec 6th – Sunday Dec 9th

Looking for something unique and tasty for you charcuterie boards – try our new Rabbit Rillettes, our Goose Prosciutto or our Spicy Wild Boar Salami (and dozens more!).   We bring out all our game specialties this weekend!


Christmas and New Year’s 2019

Every year we make special creations just for the holiday season. The full list is available here.

Starting Dec 15th our “Fast-Lane” service is open for preorders to bypass the regular counter line.  Preorder by email (orders@oyamasausage.ca), by phone (604-327-7407) or through our web order form found here.

 

November 2019 at Oyama

November 2019 at Oyama Sausage

Cheese and Sausage Fest – Friday Nov 1st to Sunday Nov 3rd

Time to treat your taste buds with some new cheeses.  Call it an experiment du fromage!  We bring it some new savoury cheeses for you to try. And, we make some delicious sausages with our favourite ingredient – cheese!

Simmering Sausage Weekend – Thursday Nov 7th – Monday Nov 11th

Each year we cook up our finest simmering sausages to keep you warm on those cold fall nights! Smoky and savoury – they heat you from the inside out!  Great in one-pot dishes such as cassoulet and choucroute.

Cassoulet Weekend – Thursday Nov 21st – Sunday Nov 24th  

Once each year we make our own cassoulet with roast lamb, salted pork and white beans.  Add duck confit, Toulouse sausage and a healthy dose of garlic butter to turn this into a savoury feast! Each cassoulet comes in an oven-friendly container and serves two.

Blood Sausage Weekend – Thursday Nov 28th  – Sunday Dec 1st

Our last batch of Boudin Noir and Morcilla for 2019.  Pre-order to reserve.

 

October 2019 at Oyama

Harvest Weekend – Friday October 4h – Sunday October 6th

This weekend we celebrate the bounty of B.C.’s harvest.  Okanagan apple sausages, pumpkin sausages, cranberry quince glazed ham – love what’s in season!

Thanksgiving Weekend – Thursday October 10th – Monday October 14th

No Thanksgiving is complete without great food.  So, of course we will be creating all sorts of special terrines, pates, and sausages for the holiday feast.

And don’t forget, we will be making our own Swedish Hams for the occasion. Full and half sizes available – pre-order to reserve!   

Mushroom Fest – Friday October 19th to Sunday October 21st

Our second annual tribute to the mushroom – B.C. is home to many wild, edible mushrooms like the Chanterelle, Morel, and Oyster. Each has its own unique texture and flavour, which make them perfect ingredients for our sausages and patés!

Halloween Sausage Blood Fest! – Friday October 25th to Sunday October 7h

Boudin Noir, Morcilla, Black Pudding-the best way to celebrate Halloween!!  Pre-order to reserve.

September 2019 at Oyama

It is with heavy hearts that we say goodbye to summer.  But there is a lot of special food coming in September to keep our bellies happy!  A few key dates to keep in mind this month:

Labour Day Weekend – August 30th to September 2nd

The final weekend of summer and a great reason to break out the bbq with family and friends.  It is our final weekend for Chili Cheese brats and Southern BBQ Pulled Pork sausages.  Lots of other items great for grilling as well!

First week of September – Back to school September 3rd

For the first week of school we like to make a few special treats perfect for packed lunches and recess snacks.  Ham mortadella, roast turkey and maple glazed ham are great for sandwiches.  Turkey pepperoni is a quick source of protein at break time!

Oyama Garlic Fest – Thursday, Sept 12th – Sunday, Sept 15th

Garlic is the ultimate turn on – for food!  For our garlic fest, we put garlic in almost everything – smokies, sausages, bratwurst, and chorizos! It is also one of the few times in the year we make our Red Garlic Salami. Bring your breath mints!

Free-range pork – Giesbrecht Farms – Thursday, Sept 19th  – Sunday, Sept 22nd

Our “micro-farm” partner for September is Giesbrecht Farms located in the Fraser Valley.  Since 1993 Brian Giesbrecht has been raising free-range heritage pigs such as Berkshire and Tamworth on this small farm.  Look for lots of sausages made with Giesbrecht pork this week at Oyama.

Oktoberfest –Friday, Sept 27th – Sunday, Sept 29th

Oktoberfest is a 200 year old party dedicated to sausages, pretzels and beer!  For the occasion, we will be making at least half a dozen types of bratwursts, and have plenty of mustards, pretzels and sauerkraut on hand. Enjoy responsibly in your finest lederhosen!

Also, this is first weekend of fall for Boudin Noir and Morcilla!  Pre-order to reserve (604-327-7407 or orders@oyamasausage.ca).