Cooking classes, butchery demos, chef driven meals and wine tastings make up this special event.
Join Cathy Whims, Top Chef Master Chris Cosentino and a host of Oregon chefs and purveyors for a day of wine drinking, butchery, hands-on cooking classes, and a grand Italian feast.
Maialata is an age-old celebration of the pig, rooted in ancient traditions and guided by folklore and biodynamic practices. In the mountain towns of Northern Italy, winter’s cold provides the natural refrigeration needed to transform a whole animal into sausages, salumi, prosciutti, and ragù to sustain a family for the year ahead. This labor-intensive process brings rural communities together to work side by side, preparing their pigs for preservation. At the end of the day, they gather for a celebratory feast, honoring the animals that provide their nourishment.
An Extraordinary Lineup of Culinary Talent
Cathy Whims, Chef/Owner of Nostrana
Chris Cosentino, Top Chef Masters alum and James Beard Award–nominated author
Bryan Donaldson, Executive Chef of Nostrana
Rick Gencarelli, Chef/Owner of Grassa and Lardo
Kari Shaughnessy, James Beard–nominated Chef/Owner of Hayward
Brett Uniss, Culinary Director at The Ground
Sarah Schafer, James Beard semifinalist and Chef at The Ground.
The 9th Maialata
Saturday, April 11
11am–7pm
at Cana's Feast
750 W Lincoln St, Carlton, OR 97111
Schedule of Events: maialatapdx.com
Tickets are sold for a full day experience and includes:
one hour butchery demonstration by Chris Cosentino
Cana's Feast wine
farm lunch from Humble Spirit & Nostrana
two hands-on culinary workshops (with small groups)
a multi-course dinner with wine on the (heated + covered) veranda
Maialata is held at Cana's Feast, but is produced by the Nostrana Events Team
maialata@nostrana.com
Private Events
If you are interested in learning more about our offerings, please fill out the request form and we will contact you to discuss details.
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Maialata: Festival of the Pig - 2026 at Nostrana + Enoteca Nostrana is sold out.