News and Events

February 2020 at Oyama

After a cold and soggy January, we can’t wait for a new month to start!  A few special dates to keep in mind in this (hopefully sunny) February…

Football weekend – Saturday Feb 1st to Sunday Feb 2nd

The big weekend of the year for lovers of football and food!  We have lots of classics to keep everyone well fed and happy no matter how the game turns out – smokies, pepperoni, charcuterie.

Micro-Farm Pork: Geisbrecht Farms – Friday Feb 7th – Sunday Feb 9th

Our “micro-farm” partner for February 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.  These pigs get amazing food primarily consisting of assorted nuts, alfalfa hay and overflow produce from local grocery stores!  Look for lots of sausages made with Giesbrecht pork this week at Oyama.

Valentine’s Day – Friday Feb 14th

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 Icewine Duck Pate or Passionfruit glazed ham! Happy Valentine`s Day from Oyama!

Boudin Noir and Morcilla – Friday Feb 28nd to Sunday Mar 1st

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

 

January 2020 at Oyama

Happy 2020 from OYAMA!  The future is clear – we all need great food and excellent company this year!  With that in mind, we have a few special events this month…

Oyama’s Famous Sauerkraut FestThursday Jan 16th – Sunday Jan 19th

Our mouth-watering Alsatian-style sauerkraut is back for one weekend only.  The secret – soak it with wine, then throw in lots of spices and bacon!  To create a delicious choucroute for family and friends, add sausages, smoked pork chops and other favourites.  Pair with a crisp white wine!

Robbie Burns DaySaturday Jan 25th

For all ye Scots and Scotch lovers! Its Robbie Burns Day!  We will be making some Scottish classics including Haggis, black pudding, white pudding, and lots of bangers.

Pre-order haggis to reserve.

Chinese New YearSaturday Jan 25th

2020 is the year of the Rat. We understand the rat was the first of the zodiac animals to arrive at the party.  He just couldn’t wait to get to the good food!

This weekend, there will be great Asian-inspired sausages at Oyama for those who arrive early! 

First Boudin Noir and Morcilla of the yearFriday Jan 24th to Sunday Jan 26th

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. 

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.