THE TASTE OF EXCELLENCE
ANTICA LARDERIA MAFALDA
Since 1928, Mafalda has been the oldest larderia in Colonnata, the custodian of a recipe passed down through four generations. Certified PGI and bearing the EEC seal, it guarantees quality and authenticity in every slice. Our products, awarded prestigious prizes, represent an extraordinary level of quality, embodying the essence of the region and telling a story of tradition and passion. Every bite is a journey through the authentic flavors of times gone by, a celebration of craftsmanship and uncompromising excellence. The care and attention we devote to every detail make our products unique, for those who appreciate the value of true quality. Let yourself be won over by the difference of authentic tradition!
'I PIU' RICHIESTI' translates to 'THE MOST REQUESTED' in English
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The research into the quality of raw materials, the exclusive and personal ancient recipe of the right combination of spices and aromas, the care in the processing (we select
and we peel each clove of DOP garlic by hand) with constant checks and the right maturation times (which often go beyond the classic six months),
make our Lardo di Colonnata PGI special and one-of-a-kind.
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 ↙️
One thing is certain: once tasted, even the most skeptical will add our Lardo di Colonnata to their list of favorite foods. We use only natural ingredients, spices, and aromatic herbs selected from the pristine nature of the Carrara side of the Apuan Alps. It is aged for at least six months, following a recipe developed over four generations ago. Furthermore, it contains no allergens, additives, preservatives, colorants, gluten, lactose, ionizing agents, nanomaterials, or genetically modified organisms. It does not contain, nor was it obtained through the use of, chemicals. Lardo di Colonnata releases saturated fats during the aging process, making it rich in omega-9 fatty acids, which reduce bad cholesterol and prevent the risk of cardiovascular disease.
#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.
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