A savoury and floral cured sausage, perfect for Apero time!
The French take their “apero time” very seriously - a time of day, usually before lunch or dinner, in which you enjoy some drinks, light nibbles and good company. Oyama’s Saucisses Seches Provencale is aged a minimum of 4 weeks and seasoned with an aromatic mixture of herbs and spices, including a touch of lavender, peppercorns and a hint of garlic. This air-dried salami makes a great addition to any apero hour with its balanced flavour of floral notes and punchy spices. It pairs beautifully with a variety of cocktails and wines, but we like it with a full-bodied red, such as a Cabernet Sauvignon, Zinfandel or Syrah to draw out the fragrance and bounty of the French countryside.
SIZE: By the piece, approximately 150g
ABOUT OYAMA SAUSAGE COMPANY
The most respected charcuterie makers in Vancouver.
Oyama Sausage Company is a family-owned business that was founded by John and Christine van der Lieck over 30 years ago. John comes from five generations of sausage making in Germany, and spent ten years apprenticing across Europe before moving to a small town called Oyama, at the north of the Okanagan valley. There, in the 80’s, John and his wife, Christine, took over the running of his uncle’s charcuterie business (3 stores in Oyama, Vernon and Kelowna). When John and Christine relocated to Vancouver, they renamed the business after the town where it all started.
In a 2009 New York Times article, John van der Leick was named “the most diversely talented meat-man in North America”! Today, Oyama makes over 400 products yearly at their Vancouver production facility, using many Canadian free-range meats. Oyama Sausage Co. honours its roots in traditional craftsmanship and family recipes, but is also inspired by the flavours in multicultural Vancouver. Wherever possible, Oyama partners with local farmers and producers in order to get the best quality ingredients for its products.