Many a romp through France got me very dearly attached to saucisson sec. The count of Albertan charcutiers in business back then, and still, added up to a disheartening zero. There was, however, hope. Every visit to the coast meant pilgrimage to Oyama to get a fix. I've adored their rillettes, confits, terrines, sausages, dry cured products, you name it. I wondered how they got it all so right. Then I met John.

j vimeo.com/69128174

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