A must-have for any charcuterie board!
Oyama’s Saucisson Sec showcases the best of both worlds - it follows a classic French recipe and is made with local, BC ingredients, such as Fraser Valley Pork and local white wine. This dry-cured sausage is aged for a minimum of 6 weeks and has a delightful, balanced flavour with a mild kick from black peppercorns. We recommend pairing it with Merlot or Shiraz-style red wines, hard, ripened cheeses, such as Benton Brother’s 18 month Comte, or thinly slice and braise it in a classic French Cassoulet.
SIZE: By the piece, approximately 240g
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.