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
Activities
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.
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.
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.
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.
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!
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.