Maialata--Festival of the Pig at Montinore


THE OREGON MAIALATA IS MARCH 4, 2018.

In honor of the old Italian tradition of Maialata, Chef and Owner Cathy Whims of Nostrana, along with Rudy Marchesi of Montinore Estate have created an annual tradition in Oregon by hosting the Maialata: Festival of the Pig, now 8 years running at Montinore Estate in Forest Grove. Partnering with our Oregon friends who are chefs, purveyors and makers we come together to create an experience normally reserved for farmers, butchers and Italian villagers.  Legendary Italian butcher, Dario Cecchini, will us again with a charismatic and in-depth demonstration to whole animal butchery as he breaks down a full grown Worden Hill Heritage Hog.  Then we'll invite you to participate in the entire process through hands-on workshops: stuffing sausage, preserving, pickling and making pasta alongside some of Portland's best chefs while enjoying hand crafted cheese, charcuterie and wine. Once we have fully processed the beautiful pig we will gather in the underground wine cellar, side-by-side, to indulge in a multi-course feast – the product of the day's lessons and labors – accompanied by Montinore Estate's wines, of course.
Venue:
Montinore Estate
Phone:
503-359-5012
Address:
3663 SW Dilley Rd, Forest Grove, OR 97116, USA Google Map
Date:
March 4, 2018 ALL DAY
Cost:
$195 & $325
Website:
www.maialatapdx.com
Contact:
Sarah Horner
Phone:
503-359-5012
sarah@montinore.com

THE OREGON MAIALATA IS MARCH 4, 2018.

In honor of the old Italian tradition of Maialata, Chef and Owner Cathy Whims of Nostrana, along with Rudy Marchesi of Montinore Estate have created an annual tradition in Oregon by hosting the Maialata: Festival of the Pig, now 8 years running at Montinore Estate in Forest Grove.

Partnering with our Oregon friends who are chefs, purveyors and makers we come together to create an experience normally reserved for farmers, butchers and Italian villagers.  Legendary Italian butcher, Dario Cecchini, will us again with a charismatic and in-depth demonstration to whole animal butchery as he breaks down a full grown Worden Hill Heritage Hog.  Then we’ll invite you to participate in the entire process through hands-on workshops: stuffing sausage, preserving, pickling and making pasta alongside some of Portland’s best chefs while enjoying hand crafted cheese, charcuterie and wine.

Once we have fully processed the beautiful pig we will gather in the underground wine cellar, side-by-side, to indulge in a multi-course feast – the product of the day’s lessons and labors – accompanied by Montinore Estate’s wines, of course.

Wineries Participating in this event