The GOODS from Oyama Sausage Company

Vancouver, BC | Oyama has convenient and delicious culinary options to complement summer.

* FIREWORKS – Fitting pairings for the national displays:

– July 23 – the Netherlands – Dutch smokie & Goudabrat
– July 27 – Australia – Lamb bratwurst with Australian Shiraz & Lamb Prosciutto
– July 30 – USA – Texas Bison bratwurst & Kansas BBQ bratwurst

* BBQs – 40-50 types of fresh sausages including over a dozen smoked varieties.

* PICNICS – Patés, terrines, salamis, prosciuttos, & more. Famous handmade British Pork Pies are the ultimate ready-to-eat picnic treat.

* OUTDOOR ACTIVITIES – Prepare for day hike or camping trip with pepperoni, Landjager, and Bierbeisser.

* ON THE GO – Oyama hams, turkey, and premium cold cuts make easy and delicious sandwiches.

Back by popular demand….Chili Cheese Brats and Pulled Pork Sausages only for the B.C. Day and Labour Day long weekends. Order in advance.

Charcuterie & Wine Pairings with Kurtis Kolt

Kurtis Kolt is a Vancouver-based freelance wine consultant, presenter and writer who has a weekly wine column in the Georgia Straight and often presents seminars at wine festivals and beyond.

“We’ve finally splashed in to summer, so this month I’m thinking we’ll go pink! Let’s start out the theme with Oyama’s Jambon de Bayonne, a French style of prosciutto that’s cured with spices and air-dried on the bone, then aged for a minimum of eight months. It has a wonderful, buttery texture and light, nutty elements with hints of citrus and red fruit. My wine choice to wash down all of this deliciousness is the 2015 Rosé from Monster Vineyards on British Columbia’s Naramata Bench. Composed mainly from Merlot and a tiny splash of Malbec, it has a concentrated, cherry-like hue, and exudes plenty of stone fruit flavours like apricots, nectarines and some delightful notes of grilled peaches on the lengthy finish. Just as prosciutto-wrapped peaches make for such a spot-on combo, this jambon and Rosé go together so well – it’ll be more than just a summertime fling.”

You can pick up the Jambon de Bayonne at our counter. The Monster Vineyards 2015 Rosé is available at BCLDB stores ($15.99)

Details

Granville Island Public Market | 1689 Johnston St. Vancouver B.C. | V6H 3R9
Telephone & Fax: 604-327-7407
Email: [email protected]
Web: www.oyamasausage.ca | Twitter

Gallery

The People

Owners: John and Christine van der Lieck

About Oyama Sausage Co.

We opened our store on Granville Island in the amazing Public Market in 2001, moving to Vancouver from the Okanagan, where we were in business for 15 years. The business is owned by John and Christine van der Lieck. John is a fifth generation master sausage maker from Europe who has worked all over the European continent and is a true master in the trade of artisanal charcuterie. Our background is German and Dutch. At varying times, we make over 400 products, from patés and terrines to salamis, to hams, prosciuttos and many other dry cured treats, to sausages (dozens of links – fresh and smoked), pork pies, sliders and snacks, taking inspiration from many different ethnic backgrounds. These products are handmade in our kitchen in Vancouver. Our wonderful products are made with Canadian inspected free range, organic or family farm raised meats (pork, beef, bison, duck, elk, chicken, turkey and more), with natural herbs and spices sourced from all over the world. We carefully source all our ingredients, only the best will do! You will find many of our products in many of Vancouver’s fine restaurants and eateries.