BUTCHERY DEMONSTRATION WITH Andrea “Guido” Falaschi from Macelleria Falaschi

Everyone attends this morning demonstration. We will gather in the winery to watch Chris Consentino use his skills to demonstrate whole animal butchery. He will show us how to turn a half of a full grown hog into a loved Tuscan-style porchetta.

2026 Workshops

TWO HANDS-ON WORKSHOPS AT MAIALATA

(FOR SIGN-UP THE WEEK BEFORE MAIALATA)

Gnocchi with Cathy Whims from Nostrana & Enoteca Nostrana

Cathy is at the heart of Maialata, as co-founder of the event, and she finds great joy in sharing her culinary techniques.  From raw ingredients, Cathy will demonstrate how to make potato gnocchi; a soft, pillow-like, dumpling. While you’re rolling up your sleeves to construct the gnocchi, a light sauce will be simmering, and at the end of the class everyone will try the pasta with with the sauce. This is our most popular class!

Pork Lard: Liquid Sunshine with Brett Uniss of The Ground & Tabula Rasa Farms

Explore the forgotten art of cooking with lard. What exactly is it, and why does this once-essential ingredient now carry a stigma, despite its incredible flavor? Chef Brett, a seasoned expert with a deep understanding of food history and economics, will take you on a journey through the rise and fall of pork fat in the culinary world.

At one time, lard was a staple, prized for its versatility before seed oils became common. Heritage hogs, raised on pasture, produce high-quality fat—an expression of the foraged food they consume. As Brett says, You are what you eat. You are what you eat eats. In this class, Brett will teach you to embrace lard in traditional preparations like confit, rillettes, and even the original Oreo cookie.

pork fillets with chef Chris cosentino

Most cuts from a leg are traditionally destined for roasts and braises, but Chris will show how isolating individual muscles reveals something far more delicate. By carefully separating these muscles, he creates small, tender cuts that behave almost like filets. Beautiful, nuanced pieces that rarely make it to a menu or store. These “pork leg filets” will be grilled and served at dinner later that evening, giving guests the chance to taste the results of this technique firsthand.

This workshop is a perfect opportunity to deepen your knowledge of butchery. Whether you’re curious about the classic cuts you see at the grocery store or looking to refine the way you work with your local butcher to uncover new possibilities. It’s a practice that can be cost-effective, creative, and wildly fun, opening the door to new textures, preparations, and dishes to share with your future house guests.

Handmade Pasta with Rick Gencarelli of Grassa and Lardo

You've never seen pasta dough handled like Rick does it! He's a master pasta-maker and will show you how to dirty up an apron while making an egg-based stuffed pasta that will be sampled at the end of class. If you’ve ever thought of making little pillows of pasta, full of savory joy like cheese and herbs, this class will show you the way. Plus, rubbing elbows with Rick will give you access to ask the pasta master all your questions, and become even more ready to impress your friends at home with a pasta party.

Fermentation & Preservation with Kari Shaughnessy & even pull farms

Whether you're a seasoned chef or a curious beginner, Kari will guide you through the essentials of brining, seasoning, and creating vibrant, flavorful pickles alongside the uniqueness of fermentation. Set against the picturesque backdrop of Maialata, this workshop is the perfect opportunity to learn a new skill, connect with fellow food enthusiasts, and eat your delicious creations. An opportunity to learn the difference in pickling & fermentation. Both different styles of preservation. We will make a pickled product as well as a fermented product, with whatever seasonal produce we can get our hands on at that time from Even Pull Farms! At the end of this class you will have created some pickles to enjoy with your dinner as well as some ferments to take home with you! 

Please note that:

Sign-up and approval is required to attend a workshop. Due to the limited occupancy of each class, Maialata staff maintains the ability to arrange classes as they see fit, with the goal of evenly distributing groups, keeping reservations together, and to not overwhelm the class facilitators.

All ticketed guests will receive an email the week prior to Maialata at which time they will sign up for their 1st, 2nd, and 3rd choice of class, and will be assigned based on availability. Our goal is for you to have fun, but not everyone can be crammed into one the same class. We are grateful that you understand.