During a 90 minute demonstration, Dario will use his theatrical personality and talents as an 8th generation butcher to share his ethos and methodology for being a carnivore, a butcher and an advocate for the animals we eat.

Continuation of Butchery  
with Rob Roy of Nostrana & Camas Davis of Portland Meat Collective

After Dario breaks down the whole hog into primal cuts and a huge porchetta, the remaining parts will be left for Rob and Camas to demonstrate the next steps in processing a pig into the cuts we're familiar with at the meat counter. 

Potato Gnocchi with Cathy Whims from Nostrana

Cathy is at the heart of Maialata and finds great joy in sharing her culinary techniques.  From raw potato to tiny delicious pillows Cathy will show how to make traditional gnocchi which will then be folded into a delicious sauce and enjoy tasted in class. 


Sausage Stuffing with Sarah Schneider from The Nightwood Society

Sausage is on the menu for dinner at the end of the day.  In this class, Sarah, a talented butcher and chef, will show the process of taking large muscle cuts of pig then seasoning, grinding and stuffing them into traditional sausage. You will be helping prepare dinner for everyone at Maialata! 

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 this egg-based tubular pasta that will later be served at the Maialata dinner in the cellar.

Salting & Preserving with the Wilderness Hunters

Eric and Sarah Bartle have worked to integrate the farm-to-table ethos into all aspects of their lives, from raising turkeys, sheep, laying hens and meat chickens to growing and preserving their annual garden bounty. In this class they will walk through salting+preserving meat, pickling and general homesteading activities.  They will supply tastes of meat, eggs, and vegetables that they have recently preserved. 

From the Hills of Tuscany  
with Paolo Calamai of Burrasca

Paolo Calamai is an exuberant proponent of Tuscan cuisine in all its earthy glory and he has worked with some of the most renowned Italian chefs & restaurateurs on two continents, including Fabio Picchi of Ristorante Cibrèo in Florence. In this class he will teach you the ethos behind Tuscan cooking by showcasing a pork-centric specialty of the region.