The beautiful month of May – a time to honour our mothers and to get ready for Oyama’s official launch into summer!
Mother’s Day Weekend
Friday May 6th to Sunday 8th
Celebrate Mom all weekend with tasty treats from Oyama. Our delicious patés and terrines, including favorites like Strasbourg Terrine, Pheasant Terrine, Wild Boar Terrine, and Mushroom Armagnac Paté, are perfect for sharing. We’re really going to town on sausages this year, offering delicacies like Truffled Pheasant, Champagne Truffle Chicken, Italian Marsala and many more. We also have prosciuttos, salamis and cheeses that add style to any spread.
Happy Mother’s Day!
May Long Weekend & Oyama’s Summer Officially Begins
Friday May 20th to Monday 23rd
Oooooh yes, the true beginning of summer is this weekend when we at Oyama make our famous Chili Cheese Brats and Southern Pulled Pork sausages. These delectable sausages are available only for summer long weekends, so be sure to order ahead! We’ll also have lots of other savoury BBQ sausages to choose from, as well as easy and convenient picnic ideas such as pork pies, charcuterie, and snacking sausages. Get your perfect Vancouver summer off to the right start!
Craft Beer Weekend
Friday May 27th – Sunday 29th
Vancouver is celebrating Craft Beer Week and so are we! We use local craft beers in some of our sausages, and recommend that many of our other sausages be enjoyed with a glass of the same. In celebration of the excellence of our local brews we will make some super tasty items like Craft Beer Ham, Craft Beer Salami, Dark Beer Chorizo, and Beer Brats. Prosit!
Oyama Sausage Co.
1689 Johnston Street #17, Granville Island Public Market, Vancouver
Monday to Sunday 8:30am – 7:00pm
About Oyama Sausage Co.: John and Christine Van Der Lieck opened Oyama Sausage Co. in 2001. Located in Granville Island’s Public Market, the shop carries a wide selection of fresh sausages and handmade pâtés, as well as cured salamis and hams. John, whose ancestry includes five generations of Dutch and German charcuterie makers, has cultivated partnerships with local farmers and suppliers to ensure he works with only the best ingredients. He experiments with fusions between traditional charcuterie (including recipes that have been in his family for generations) and international cuisine, drawing from the rich diversity of food cultures in Vancouver to create modern and exciting flavour combinations that reflect the multicultural mosaic of the city.