Oregon Maialata

Maialata, Festival of the Pig

March 22, 2025

 
 

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

 
 
 
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Oregon Maialata Nostrana Butchery Demonstration

Activities

Oregon Maialata Nostrana Wine Tasting Cana's Feast

March 22

11:00am - 7:00pm

Think of of like summer camp. But in the winter. And we’re not camping, it’s hands-on learning about cooking.

Okay, it’s not camp at all. It’s Maialata. And it’s an incredible day set in the cold rolling hills of wine country where friendships and fully bellies are made.

John+Valls

Whole Animal Butchery

Lead by Andrea “Guido” Falaschi

Maialata kicks off every year with the basic breakdown of an adult hog into a Tuscan-style porchetta.  Through his own Italian way, Andrea will lead us through a demonstration, to share his ethos and methodology for being a carnivore, a butcher and an advocate for the animals we eat.

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Workshops

learn from the best in oregon

A week before the event, all ticketed attendees will sign up for one workshop of their choice to learn hands-on methods of sausage making, gnocchi, pasta, and pickling from some of Oregon’s most well-known chefs talents.

 
John Valls Maialata

Farm Lunch

by the humble spirit

After the whole hog butchery demonstration, guests gather in the plaza to enjoy a rich bounty of farm fresh foods prepared and beautifully displayed by Humble Spirit and Chef Sarah Schafer alongside Cana’s Feast wines.  A perfect fuel for the workshops that follow. 

Cheryl Juetten Photography

The Dinner

the bounty of the day's labor

It all comes down to this. The hog has been lovingly butchered and cured, the pasta rolled, and the ragú simmered. Then, we uncork more wine, bundle up. and gather together under the heaters to enjoy the day's production , during an unforgettable multi-course dinner presented by Nostrana.

SCHEDULE OF EVENTS

Our full day looks like this:

 

11:00am
WELCOME

Arrive at Cana’s Feast for fresh coffee in the Tasting Room, along with burro del Chianti from served by Cathy Whims.

11:30am
BUTCHERY DEMONSTRATION

Welcome to the winery and be seated for the whole hog butchery demonstration by Andrea “Guido” Falaschi of Macelleria Falaschi in San Miniato.

12:45-1:30pm  
BEAUTIFUL FARM LUNCH

 by Sarah Schafer of Humble Spirit

1:30pm - 4:00pm
HANDS-ON WORKSHOPS

Break out into workshops, in which you previously enrolled, and learn how to make sausage, pasta, rillets, gnocchi, pickled things, and other Italian classics.

4:00pm - 4:45pm
MARKETPLACE & APPERTIVO

Makers, chefs, butchers and purveyors will offer their products and connect with guests before dinner. Allowing the chefs to put the finishing touches on dinner before we feast.

4:45pm
WHOLE HOG WINTER FEAST
The day's work presented in a multi-course dinner in the heated and covered terrazza,
paired with Cana’s Feast wine.
(menu below)

 

 

2025 Maialata Cellar Dinner Menu

 

ANTIPASTI

pickly things • fermented bits
Nostrana breads & Durant Olive Mill oil

PRIMI

Gnocchi all'amatriciana
Gnocchi from Cathy’s workshop

Hand Rolled Pasta
sauce from the Durant workshop
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

Pork Loin
Bryan Donaldson of Nostrana

Italian Pork Sausage
by from the Proletariat workshop

Winter Salad
Bryan Donaldson of Nostrana featuring Tabula Rassa farms

Ayers Creek Borlotti Beans

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!

 
 
 
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Location

Cana’s Feast Winery

 

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.