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 west coast meant pilgrimage to Oyama’s stall at the Granville Island Market to get a fix. I’ve adored their rillettes, confits, terrines, sausages, dry cured meats, you name it. And this whole damn time I wondered how they got it all so right. Then I met John.
It was really, really hard not to make a reference in this