Once a year, Oliveto goes whole hog — literally. Its five-day Whole Hog dinner series in February features an à la carte menu using all parts of the pig, from nose to tail. Hosted by Oliveto’s Bob and Maggie Klein, the dinners are inspired by the Italian tradition of slaughtering a pig in the winter and preparing wholesome meals to last throughout the year. Chef Jonah Rhodehamel has included dishes such as a spit-roasted whole leg, boudin noir with sauerkraut, zampone sausages, and a house-cured and aged prosciutto, among a variety of cured meats. With a week full of pork, consider the Whole Hog Dinners to be winter’s Thanksgiving. Finally, a food-related reason to look forward to February.