Oyama Sausage Co. Celebrating Thanksgiving, Mushrooms, Blood Sausage and More

7135630433_1e562ff285_o-(1)

The GOODS from Oyama Sausage Company

Vancouver, BC | Check out these October specials at Oyama Sausage Co. on Granville Island:

Harvest Weekend – Friday, October 4th to Sunday, October 6th
The Granville Island shop will celebrate the amazing bounty of the local harvest with items featuring grown-in-BC ingredients, such as Okanagan apple sausages and cranberry quince glazed ham.

Thanksgiving Weekend – Thursday, October 10th to Monday, October 14th
A trip to Oyama is essential preparation for Thanksgiving dinner. The shop will offer a variety of special terrines, pâtés, and sausages. Its legendary Swedish Hams are the perfect focal point for a feast with friends and family, and are available in both full and half sizes. Reserve yours by pre-ordering at orders@oyamasausage.ca.

Mushroom Fest – Friday, October 19th to Sunday, October 21st
Oyama’s second annual tribute to fabulous fungi will include a range of sausages and pâtés made with homegrown BC Chanterelle, Morel, and Oyster mushrooms. These seasonal favourites always sell out fast!

Halloween Blood Sausage – Friday, October 25th to Sunday, October 27th
No Halloween celebration is complete without Oyama’s Boudin Noir, Morcilla, and Black Pudding. Pre-order at orders@oyamasausage.ca to reserve.

Oyama & Wine Pairing with Joanne Sasvari

Schinkenspeck with O’Rourke’s Peak Cellars Riesling

This traditional German-style ham is lean and delicately smoky, with a silky ribbon of sweet fat that literally melts in your mouth. It’s best served sliced paper thin, with a crusty rustic loaf and savoury brown mustard. Tradition suggests beer with this, a pilsner perhaps, but it is also perfectly partnered with aromatic white wines, especially Riesling.

Almost any style of Riesling will work with the schinkenspeck, the sweeter off-dry styles playing off the lean saltiness of the cured pork and the crisper, drier ones dancing elegantly with the fat. But a Riesling that is neither too sweet nor too acidic, with zesty fruit and delicate petrol notes, brings all of it together. For instance, O’Rourke’s Peak Cellars-a fairly young Lake Country winery formerly known as The Chase-produces a well-balanced, flavourful Riesling that is more white peach than apricot, with grapefruit and lemon notes, a hint of spice and a savoury herbal character. It makes a sophisticated but eminently sippable partner for this exquisite ham.

Joanne Sasvari is a Vancouver-based food, drink, travel and lifestyle writer. She is editor of Vitis, The Alchemist and Westcoast Homes & Design magazines, and in addition is a frequent contributor to the Vancouver Sun, The Publican and WestJet magazine, among others. Joanne is also the author of the books Paprika: A Spicy Memoir from Hungary (2006), The Wickaninnish Cookbook (May 2018) and Vancouver Eats (September 2018).

Joanne’s website: https://plumandpepper.net/

You can pick up the schinkenspeck at our counter.

There are 0 comments