Maialata, Festival of the Pig, is an age-old Italian celebration rooted in the winter traditions of Northern mountain villages, where communities would gather to butcher, cure, and preserve a whole hog for the year ahead. Now carried on in Oregon wine country, this immersive, hands-on day brings together a remarkable group of chefs and makers to honor the craft, culture, and communal spirit of the pig.

The day begins with whole-animal butchery demonstrations led by Chef Chris Cosentino, followed by an abundant farm table lunch from James Beard Semi-Finalist Chef Sarah Schafer. Throughout the day, guests can take part in workshops spanning cooking, curing, and homesteading traditions, with Cana’s Feast wines flowing and Caffè Spella keeping energy high.

As the day winds down, settle in for a multi-course dinner built from the very ingredients prepared during the day, shared alongside a community who cares deeply about craft, connection, and doing things the right way.

Come roll up your sleeves, learn something new, and feast.

When: April 11, 2026
Where: Cana’s Feast Winery, Carlton, Oregon
Tickets: $495

Tickets are sold for a full day experience and includes: 1-hour butchery demonstration by Chris Cosentino, farm lunch from Grounded Table & Nostrana, 2 hands-on culinary workshops (with small groups), Cana's Feast wine, and a multi-course dinner with wine.