THE TASTE OF EXCELLENCE
ANTICA LARDERIA MAFALDA
ANCIENT SECRETS, EXCLUSIVE SPICES, ARTISAN PASSION, MAKE OUR LARDO DI COLONNATA PGI A UNIQUE CULINARY TREASURE, AN AUTHENTIC GASTRONOMIC WONDER.
Mafalda is the oldest lard factory in Colonnata, founded in 1928 when lard was only the poor accompaniment of the marble quarrymen. In 2003 it obtained the PGI certification and the EEC stamp which certify the quality of the raw materials, the particularity of the workmanship and the originality of the product. Our attention to quality leads us to scrupulously follow a recipe handed down for over four generations which makes our product one of a kind, giving a rich and unmistakable taste that will leave you speechless.
Experience the excellence of the flavors of the past, made with passion and dedication, just like in the past! We are sure that you will appreciate the difference and will be won over by the authentic taste of simple things.
COME VISIT US
Come and meet our Colonnata Larderia, already in existence generations ago. Visit the laboratory where the Lardo di Colonnata PGI. Enjoy a true tasting of good, genuine and artisanal local flavours. And if you want, view our fantastic Carrara marble quarries.
DISCOVER HOW, click on the link ↙️
'I PIU' RICHIESTI' translates to 'THE MOST REQUESTED' in English
DISCOVER OUR OTHER PRODUCTS HERE
THE DIFFERENCE FROM OTHERS
#1
THE CLIMATE. Colonnata, located 550 meters above sea level and nestled between marble quarries and chestnut woods, is characterized by an ideal microclimate for the long maturation of the product (minimum six months, but also two years or more) which takes place in marble tanks (basins) at natural temperature (without forced conditioning). Mainly for this reason only the lard processed in Colonnata is the true and only Colonnata lard.
#2
MARBLE. Letting the lard mature in its living walls, which breathe, without exuding or absorbing, or using inert containers, made of steel, wood or, worse, plastic, is certainly not the same thing. Furthermore, not all marble is the same: you need to know how to choose the right one, that is, the fine-grained one in the Canaloni di Colonnata basin.
#3
SEASONAL PROCESSING (from September to May) and the use of local aromatic herbs and spices (no type of additive, preservative, flavoring is used). The summer months are characterized by higher temperatures and greater thermal fluctuations. Limiting the processing of lard to the cooler months helps reduce the risks of microbiological contamination and guarantees the food safety of the finished product.
#4
OUR ANCIENT RECIPE. The research into the quality of the raw materials, the exclusive and personal ancient recipe with the right combination of spices and aromas, the care in the processing (we select and peel each clove of garlic by hand) with constant checks and the right maturation times make our Colonnata PGI lard of special quality and one of a kind.
One thing is certain, once tasted, even the most skeptical person adds our Lardo di Colonnata to their list of favorite foods. We only use natural ingredients, spices and aromatic herbs selected in the uncontaminated nature of the Carrara side of the Apuan Alps, the maturation lasts at least six months, following a recipe created more than four generations ago. Furthermore, it does not contain allergens, additives, preservatives, colourants, gluten, lactose, ionizing and nanomaterials, genetically modified organisms. It does not contain and was not obtained through the use of chemical products. Lardo di Colonnata releases saturated fats during maturation, being rich in omega 9 which reduces bad cholesterol and prevents the risk of cardiovascular diseases.
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