A day steeped in old world traditions.

 

We invite you, our friends and fellow food-lovers, to join us Sunday, March 3 for an exciting and unique experience as our Oregon community of chefs, butchers, purveyors, and makers come together to bring you the 7th Annual Maialata: Festival of the Pig.

An age-old celebration of the pig ("maiale" is Italian for "pig") Maialata is a workday and feast steeped in old-world 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 500 pound animal into sausages, salumi, prosciutti, steaks, ribs, behemoth roasts and ragus that will feed the family for the year to come. This process of butchering, salting and preserving several animals is no small task.  Rural communities would come together in a central town and work all day to prepare their pigs. Then, at night, they would feast on the bounty of their labor and pay respect to the animals that provide their nourishment.

 
 
 

The Oregon Maialata is March 3, 2019

In honor of these old traditions Chef-owner Cathy Whims of Nostrana and Enoteca Nostrana, along with Rudy Marchesi of Montinore Estate have created this annual tradition in Oregon.

Legendary Italian butcher Dario Cecchini who will join for the 3rd year, will lead a charismatic and in-depth demonstration of whole animal butchery as he breaks down a full-grown Worden Hill Heritage Hog.  Then the pig will be further broken down and guests will be invited to participate in the entire process through hands-on workshops featuring: stuffing sausage, salting+preserving and pasta-making alongside some of Portland's best chefs while enjoying hand crafted cheese, charcuterie and wine throughout the day.

Once we have fully processed the beautiful pig and produced dishes for dinner, attendees and chefs will gather in the subterranean wine cellar, side-by-side, to indulge in a multi-course feast โ€“ the product of the day's lessons and labors โ€“ accompanied by Montinore Estate wines.


 
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Whole Animal Butchery

LEAD BY DARIO CECCHINI

Maialata kicks off every year with the basic breakdown of a whole adult hog.  During the 90 minute demonstration, Dario will 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 few weeks before the event, attendees will sign up for one workshop of their choice to learn hands-on methods of sausage making, primal butchery, ravioli, salt preserving, and gnocchi. 

 
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Farm Lunch

by the nightwood society

After the whole hog butchery demonstration, guests gather in the winery to enjoy a rich bounty of farm fresh foods prepared and beautifully displayed by The Nightwood Society alongside Montinore Estate wines.  A perfect fuel for the workshops that follow. 

Cheryl Juetten Photography

Cellar 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 ragu simmered. Then, we uncork more wine and gather together in the cellar to enjoy the day's production together, during an unforgettable multi-course dinner. 

Our day looks like this:

 

12:00-12:30pm
WELCOME

Arrive at Montinore Estate for fresh coffee in the Tasting Room

12:30pm
WINE TASTING

Welcome to the winery for wine and snacks

12:45pm
BUTCHERY DEMONSTRATION

Dario Checchini demonstrates the breakdown of a whole hog into a dramatic Tuscan-style porchetta

2:00pm - 2:45pm  
BEAUTIFUL FARM LUNCH

 by The Nightwood Society

3:00pm - 4:30pm
HANDS-ON WORKSHOPS

Break out into workshops, in which you previously enrolled, and learn how make sausage, ravioli, gnocchi, and other exciting Italian specialties

4:30pm - 5:15pm
MARKETPLACE

Makers, chefs, butchers and purveyors will sell their products

5:30pm - 7:30pm
CELLAR DINNER
The day's work presented in a multi-course dinner in the underground cellar,
paired with Montinore wine 

 

 

Montinore Estate Vineyards

 

Established in 1982, Montinore Estate is the second largest estate producer of wines made from Biodynamicยฎ grapes in the country. With a 200-acre Demeter Certified Biodynamicยฎ and Stellar Certified Organic vineyard located in north Willamette Valley in Oregon, we focus on producing superior Pinot Noirs, cool climate whites, and fascinating Italian varietals.

Montinore Estate is 30 miles from Portland's city center. 

 
 
 
Maialata Family