Oyama Sausage Co

What Oyama Sausage Co does

Oyama Sausage Co. is an artisan charcuterie business operating a single retail storefront at the Granville Island Public Market in Vancouver, British Columbia. The company produces fresh sausages, cured salamis, hams, pates, and specialty meats using family recipes passed down through centuries, augmented with multicultural flavors inspired by Vancouver's diverse food culture. The product catalog exceeds 400 SKUs throughout the year, including over 200 varieties of fresh sausages across Italian, French, English, and Spanish traditions, plus seasonal specialties and imported cured meats.

The core technology is traditional craft charcuterie—manual production using heritage recipes—rather than proprietary software or digital platforms. The technology stack supporting the business is minimal: a website (oyamasausage.ca) for product information, recipes, and email-based ordering, alongside Facebook and Twitter accounts for social engagement.

The business model is direct-to-consumer retail at a single physical location, supplemented by a pre-order system for in-store pickup (no minimum order) and limited Thursday home delivery within British Columbia. Revenue is generated entirely through one-time point-of-sale transactions at the storefront. Pricing is unit-based with no disclosed pricing tiers. The customer base consists of Vancouver residents, culinary tourists, and food enthusiasts seeking high-quality artisan charcuterie. The company employs 8 people and has received notable media recognition, including a 2009 New York Times feature and ongoing coverage from Vancouver Magazine and leading local chefs.

Name

Oyama Sausage Co

Legal name

Oyama Sausage Co.

Website

https://oyamasausage.ca

Company type

Private

Operating status

Operating

Headcount range

1–10 employees

Short description

Oyama Sausage Co. is a Vancouver-based artisan charcuterie business operating a single retail storefront at Granville Island Public Market, producing over 400 fresh sausage, salami, and cured meat products from family heritage recipes for local residents and culinary tourists.

Ownership category

akta.pro rank

Product category

Artisan Charcuterie

NAICS

Animal Slaughtering and Processing (3116), Meat Retailers (445240), Meat Retailers (44524)

SIC

Sausages & Other Prepared Meat Products (2013), Meat Packing Plants (2011), Food And Kindred Products (2000)

akta.pro primary industry

Sausage Manufacturing (Fresh, Cooked, Fermented, Emulsified) (AFANAEAC)

akta.pro secondary industries

Specialty & Regional Processed Meats (Ethnic/Traditional Sausages, Regional Cures) (AFANAEAK), Shelf-Stable Processed Meats (Canned, Retort Pouches, Jerky/Meat Snacks) (AFANAEAJ), Butcher Shops & Meat Markets (CRAHAHAB)

Keywords

• Artisan charcuterie
• Fresh sausages
• Cured meats
• Specialty meats
• European-style salami

Headquarters

HQ city

Vancouver

HQ country

Canada

HQ region

North America

Offices1 record

Markets served

GTM type

B2C

Offering type

Hardware or Manufacturing

Cost components

Supply Chain, Personnel, Operations, Marketing or Sales, Infrastructure

Revenue model

1. Retail Sausage and Charcuterie Sales: Direct retail sales of fresh sausages, cured salamis, hams, pates, and specialty meats at their Granville Island Public Market location. Also offers pre-order for pickup and limited home delivery.

Pricing tiers

Go-to-market motion1 record

Distribution channels3 records

Marketing channels4 records

Core offering

Oyama Sausage Co. is an artisan charcuterie producer and retailer that handcrafts fresh sausages, cured salamis, hams, pates, and specialty meats from family recipes passed down through centuries. The company offers over 400 products throughout the year from its Granville Island Public Market storefront in Vancouver, BC, including approximately 200 varieties of fresh sausages alongside Italian, French, English, and Spanish-style cured meats and seasonal specialties. It sells directly to consumers in-store, via email pre-order for pickup, and through limited Thursday home delivery within British Columbia.

Product overview

Oyama Sausage Co. is an artisan charcuterie company located on Granville Island in Vancouver, BC, producing fresh sausages, cured meats, pates, and hams from family recipes. The company offers over 400 products throughout the year including fresh sausages (over 200 varieties), Italian cured meats and sausages, French charcuterie, English bangers, Spanish blood sausages, specialty cheeses, and seasonal specialties. Their core offerings center on handcrafted sausages and charcuterie items, supplemented by a pre-order and delivery service for customer convenience.

Differentiator

Problem solved

Functional benefit

Products and services

• Fresh Sausages Handcrafted fresh sausages made in-house at the Granville Island storefront with over 200 varieties, including Italian, English, French, and specialty styles; sold to retail walk-in customers, pre-order pickup customers, and home-delivery customers within BC.
• Italian Sausages and Cured Meats Italian-inspired fresh sausages (Spicy Italian, Mild Italian Basil, Roasted Italian Fennel, Italian Marsala, Salsiccia, Mild Italian Duck, Sweet Italian Chicken, Tomato Basil Turkey) alongside imported Italian cured meats and deli favorites (Finocchiona Salami, Genoa Salami, Prosciutto Salami, House Prosciutto, Prosciutto di Parma, Toscano Prosciutto, Mortadella) sold at the Granville Island storefront, highlighted during the annual Viva L'Italia! event.
• French Charcuterie French-style charcuterie including Terrine Landaise, Jambon de Bayonne (aged 48 months), Rosette de Lyon, Toulouse sausages, Saucisson Sec, and Roasted Pork and Duck Rillettes, sold at the Granville Island storefront and featured around the Bastille Day event.
• English Sausages and Pork Pies Traditional English bangers including Nottingham Bangers (mild and juicy), Cumberland Bangers (bold with cracked black pepper), and Lincolnshire Leek Bangers (sage and fresh leeks), plus Traditional Pork Pies with seasoned pork in crisp hot-water crust pastry, sold at the Granville Island storefront around the St. George's Day event.
• Seasonal Blood Sausages (Boudin Noir and Morcilla) Traditional French Boudin Noir blood sausage with smooth texture and rich savory depth, and Spanish Morcilla blood sausage with bold aromatic spice character; sold seasonally in packs of four at the Granville Island storefront.
• Specialty Cheeses

Named customers2 records

Segments2 records

Ideal customer profiles2 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Scale indicators4 records

Recent moves4 records

Expansion highlights4 records

Direct peers

• Salt + Smoke: St. Louis-based artisan butcher and restaurant focused on house-made sausages and charcuterie. Comparable combination of small-scale production, retail counter, and chef-driven quality positioning.
• Olympic Provisions: Portland, OR artisan charcuterie maker producing salami, cured meats, and sausages using European techniques. Comparable as an artisan charcuterie manufacturer with strong regional brand recognition.
• The Healthy Butcher: Toronto specialty butcher focusing on premium and artisanal meats. Comparable small-format retail butcher with curated charcuterie offerings and chef-driven positioning.
• Fabrique Délices: Hayward, CA-based French-style charcuterie and specialty meat producer. Comparable artisan manufacturer of pâtés, sausages, and cured meats with European craft heritage.
• Sanagan's Meat Locker: Toronto-based artisan butcher and charcuterie retailer offering house-made sausages, cured meats, and deli items. Closest Canadian analog to Oyama's combination of in-house production, premium positioning, and retail storefront model.
• Creminelli Fine Meats: Salt Lake City-based artisan salami and cured meat producer with national wholesale distribution. Comparable artisan European-style charcuterie producer with branded premium positioning.
• Olliffe Butchery & Charcuterie: Toronto butcher shop specializing in house-made charcuterie and premium meats. Directly comparable in product mix (fresh sausages, cured meats) and small-scale artisan retail format.
• Kensington Fine Foods: Specialty grocer and butcher in Vancouver area offering premium meats, cheeses, and European imports. Comparable curated retail model with charcuterie emphasis and Vancouver customer overlap.
• Smoking Goose Meathouse: Indianapolis artisan charcuterie maker producing small-batch cured meats and sausages. Comparable craft producer with restaurant/wholesale channels and strong local brand identity.

Broad incumbents

• Schwartz's Deli: Montreal's iconic smoked meat deli with national brand recognition. Comparable as a single-location Canadian charcuterie institution with cult following and international press, but operates at much larger scale and tourist-traffic model.

Market position

Strengths4 records

Weaknesses5 records

Competitive moat3 records

Key risks5 records

Key highlights6 records

Customer concentration

• Xx.com/OyamaSausage
• Facebookfacebook.com/177230619028364
• LinkedInlinkedin.com/company/oyama-sausage-co

Revenue estimate

Valuation estimate

Number of profiles

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about Oyama Sausage Co