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Maialata – Festival of the Pig
March 13, 2016 @ 11:30 am - 7:00 pm
In the mountain towns of Northern Italy, winter brings more than frost on the hillsides and a fire in the hearth. An age-old Italian celebration of the pig – “maiale” is Italian for pork – the feast is steeped in peasant traditions in accordance with folklore and biodynamic practices. All day the community would work together to butcher and prepare the local pigs, all night they would feast on the bounty of their labor. In honor of this tradition Nostrana Chef and Owner Cathy Whims is partnering with us to bring the Italian festival of the pig to Oregon.
We invite you to a day at Montinore Estate to participate in the learning process: butchering, sausage making and pasta making alongside some of Portland’s best chefs while
enjoying Rudy Marchesi’s hand-crafted cheese, charcuterie, and wine. Participants will then gather in the wine cellar to indulge in a feast – the product of the day lessons and labors – accompanied by Montinore’s wines.
Cathy Whims (Nostrana)
Jason French (Ned Ludd)
Rob Roy (Nostrana)
Camas Davis (Portland Meat Collective)
Zeph Shepard (Proletariat Meat)
Rick Gencarelli (Lardo, Grassa)
Mark Doxtader (Tastebud)
Piper Davis (Grand Central Bakery)
Andrea Spella (Spella Caffe)
When: Sunday, March 13, 2016 from 11:30am to 7pm.
Montinore Estate, 3663 Southwest
Dilley Road, Forest Grove, OR 97116.