The GOODS from Oyama Sausage Company

Vancouver, BC | Oyama Sausage Co. just topped the Best Deli category in the Georgia Straight’s Golden Plates Awards for the second year in a row. The Granville Island icon’s line-up of April specials shows why it continues to be one of Vancouver’s culinary favourites.

Easter Long Weekend – Thursday, April 13th to Monday, April 17th

This weekend Oyama will offer its first-of-the-season Swedish Hams, which are ideal for holiday dinners and brunches. Other easy and crowd-pleasing brunch and breakfast ideas include Strasbourg terrine, Truffle Duck Salami, and Rabbit Paté. The shop will be open 8:30am to 7:00pm throughout the long weekend.

Celebration of English Cuisine: Bring Out the Bangers! – Friday, April 21st to Monday, April 24th

Oyama’s annual homage to English cuisine includes 10 types of sausages, including Park with Peas & Mint, Nottingham, and Lincolnshire Leek. They will also offer orange-whiskey glazed ham.

Last Call for Boudin Noir and Morcilla – Friday, April 28th to Sunday, April 30th

This is the last weekend of the season Oyama will offer its sumptuous French and Spanish blood sausages (Boudin Noir and Morcilla). Customers can order ahead at 604-327-7407 or [email protected].

Oyama & Wine Pairing with Henry Yuen

Kazu Coppa | Who would have guessed kazu and meat-curing can be such an affable marriage. The sake-marinated cured pork neck meat delivers an unique and tantalizing aura that meanders from the tip of the tongue to every corner of your taste bud. Sliced paper thin, the entry is gentle, soft and buttery, rendering an almost melt-in-your mouth sensation, a medium-bodied red would fit the wine-pairing bill for such exquisite texture. The See Ya Later Ranch Major’s Block 2013 has the juiciness and aroma of dark fruits, lined with adequate spicy hints. A food-friendly wine offering well-balanced acidity, good tannins and mellow body, this red handles the beautiful structure and lasting flavour profile of this sake-fused meat heavenly.

Henry writes and talks about wine, food pairing and wine-travels. Henry shares his wine discoveries and tasting notes in his bilingual blog and weekly Chinese column. Listen to his Wine Talks with Deborah Moore on Fairchild Chinese Radio AM1470 2nd Tuesdays of the month.

You can pick up the Kazu Coppa at our counter. The Major’s Block is available at BC Liquor Stores for $19.99.

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

Founders: John and Christine van der Lieck

About Oyama Sausage Co.

Oyama Sausage opened its doors on Granville Island in the amazing Public Market in 2001, moving to Vancouver from the Okanagan, where it had been in business for 15 years. The business was founded 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. His background is German and Dutch. At varying times, Oyama makes 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 Oyama’s Vancouver kitchen.  These 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.  At Oyama, 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.