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 Montinore Estate to bring the Italian festival of the pig to Oregon. Friends and pork aficionados will come together at Montinore Estate on March 13 to create an experience normally reserved for farmers, butchers, and Italian villagers.
Winter months afford the natural refrigeration necessary to process an entire 500 pound animal into sausages, salumi, prosciutti, steaks, ribs, behemoth roasts, and ragus. Cathy, Montinore Estate owner Rudy Marchesi and friends invite diners to participate in the entire process: stuffing sausage and making pasta alongside some of Portland’s best chefs while enjoying hand crafted cheese, charcuterie, and wine. Once we have prepared our meal, side by side, we will then gather in the wine cellar to indulge in a multi-course feast – the product of the days lessons and labors – accompanied by Montinore’s wines, of course.
Location: Montinore Estate Vineyards, Forest Grove, Oregon
Type: offsite, hands-on experiential farm day
Scope of work: event coordination, day-of management, and communication liaison for Nostrana, Montinore, PR, chef's, and staff