At Maialata, we are deeply honored to welcome Chris Cosentino as our marquee guest.

Chris will inaugurate the gathering by butchering a half hog from Source Farms, transforming it into a traditional Italian porchetta that will anchor our winter feast. In true nose-to-tail fashion—the approach that helped define his career—he will then lead an intimate, hands-on charcuterie workshop as part of the Maialata experience.

A winner of Top Chef Masters, a James Beard Award–nominated author of Offal Good, and a pioneering force in the whole-animal and sustainable food movements, Chris has shaped the national conversation around responsible butchery and craft curing. From his groundbreaking tenure at Incanto and the creation of Boccalone to acclaimed restaurants across the country, his work reflects both technical mastery and deep reverence for ingredients.

To witness his skill up close—at the block, at the table, and in conversation—is a rare privilege. We are beyond excited to welcome him to Oregon for Maialata and to share this extraordinary celebration of craft, tradition, and community.