What is Maialata?

An age-old celebration of the pig; Maialata is a workday and feast steeped in ancient Italian traditions in accordance with folklore and biodynamic practices.

In the small mountain towns of Northern Italy, winter months afford the natural refrigeration necessary to process an entire animal into sausages, salumi, prosciutti and ragù that will feed a family for the year to come. This process of butchering, salting and preserving animals is no small task. So, rural communities would come together in a central town and work all day to prepare their pigs with each others’ help. Later that night, the group would celebrate the successful day with a feast of the bounty and pay respect to the animals that provide their nourishment.

Cathy Whims and Rudy Marchesi, along with a little help from world-famous butcher Dario Cecchini, recreated this experience at the Oregon Maialata recurring for nearly a decade. Until 2019, we welcomed Dario and over 100 attendees - including chefs, butchers, historians, friends and enthusiasts - to gather in the chilly wine and farm lands of Montinore Estate to learn butchery and cookery from each other.

This year, we’ve moved to a new location, and have invited a new Italian butcher as our guest. Andrea “Guido” Falaschi is a 4th generation butcher, and in 2025 his family Macelleria will celebrate 100 years in San Miniato.

In the morning, our friend Guido will lead a porchetta butchery demonstration. Then, we all join together for an extraordinary lunch by Humble Spirit in McMinnville made of meats, cheeses, vegetables, dips, spreads, pickles sourced from local farms like Tabula Rasa Farms.

Cana’s Feast wine and Caffé Spella coffee flow freely all day, as we make our way to hands-on workshops, and eventually into the heated+covered terrazzo to dine in convivial fashion on the meats and sauces made during the day.

At the end of the day, sit together for unforgettable multi-course dinner with the prepared food from the day's production, presented by Cathy Whims’ team of chefs including this very long list: Executive Chef Bryan Donaldson of Nostrana, Rick Gencarelli of Grassa and Lardo, Eric Bartle of Durant Olive Mill, Kari Shaughnessy of Hayward, Brett Uniss of The Ground, Sarah Schafer of Humble Spirit and Zeph Shepard of Proletariat.

Dinner will be paired with Cana’s Feast wine utilizing Italian varietals, from seasoned winemaker Patrick Taylor.

We hope you will join us for this long day of learning and bonding.

The Oregon Maialata is in March 22, 2025
at Cana’s feast winery

ANTIPASTI

pickly things • fermented bits
Nostrana breads & Durant Olive Mill oil
Chef Kari Shaughnessy of Hayward Restaurant

PRIMI

Hand Stuffed Pasta
mortadella-stuffed pasta, black truffle, brodo
Rick Gencarelli of Grassa

 Giasaggio (Dolcetto, Barbera, Nebbiolo blend)

SECONDI
PIATTO Di CARNE MISTI

Porchetta
Bryan Donaldson of Nostrana in the style of Dario Cecchini

Italian Pork Sausage
by from the Proletariat workshop

Winter Salad
Bryan Donaldson of Nostrana featuring Tabula Rasa farms

Borlotti Beans

Andrea Falaschi cabbage

Wine: Sangiovese Grosso and/or Nebbiolo

DOLCE

TRF Oreo
whipped back fat between cookies
Brett Uniss of The Ground in the style of the original Oreo

Chinatto 

“Carne!”
-Dario Cecchini

This menu is subject to change, and usually does based on seasonality,
availability and limited access to the preferred high quality ingredients.
A printed menu will be presented to you at the dinner!

The table on Cana’s Feast logo represents the place where wines and patrons come together for a shared experience. As an icon, the table may change and evolve. The meaning, however, will never change. It is the fertile ground for celebration. The great conduit of conversations, the dinner table is a symbol with which all people can identify and relate - it bridges family & friends with food & wine, and engenders the sharing of hopes, ideas, memories, warmth, and love. It's the place where people, wine, and stories converge.