Le Box degustazione CLAI
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Salami
Da Nord a Sud, fai il giro d'Italia dei salami
Zuarina Hams
Scopri la dolcezza dei prosciutti DOP Parma Zuarina
Formaggi Faggiola
Formaggi artigianali realizzati con 100% latte di montagna
Altri salumi
Ciccioli, Mortadella, Nduja, Stinco...
CLAI gadgets and accessories
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Our story is one of taste, experience, and a passion for good things.
On this page, we’ve gathered some of the products that best represent who we are: a selection of aged cured meats and artisanal cheeses that embody the finest of Italian food culture
First of all, there are the salamis we are best known for in Romagna, such as Salsiccia Stagionata Passita and Guanciale. Then there are the great classics of Italian charcuterie, like Prosciutto di Parma PDO Zuarina, produced in Langhirano since 1860, and Coppa IGP. We also offer several regional specialties from other parts of Italy, such as Nduja and Salame Napoli. All of our cured meats are patiently aged and crafted with care, following methods that we have preserved and handed down for generations.
CLAI Salami, a passion lasting for over 60 years.
Salami are at the heart of CLAI’s tradition: all made with 100% Italian pork and recipes that have been passed down for generations within our cooperative.
Each product is born from a careful selection of raw materials and from charcuterie expertise that ensures consistent quality and authentic flavor.
Born in Emilia but enriched by expertise that allows us to craft specialties from different regions, our salami offer an authentic journey through Italy’s flavors, from the north to the south of the peninsula.
The range goes from great classics for the deli counter, such as Passita or the Contadino Corto, ideal for those Search a more rustic and assertive taste. There is no shortage of solutions designed for new consumption styles, such as the Salame BellaFesta Light with reduced fat content, or the Sbuccia e Mangia, practical and ready-to-eat.
Alongside these recipes that tell the story of tradition, innovative products such as the preservative-free salami Imola 1962: a concrete example of how research can go side by side with tradition, resulting in cured meats that combine history, quality and modernity.
Zuarina Prosciutti, the tailor-made art of crafting ham.
Since 1860, Zuarina has represented one of the finest excellences of Prosciutto di Parma D.O.P., thanks to long aging times, minimal salt, and the special air of the Langhirano hills — the homeland of Parma ham.
In our shop in addition to traditional whole, bone-in and boneless hams, you will also find culatta and fiocco di prosciutto, fine selections that combine softness, sweetness and unique fragrance.
True masterpieces of the Emilian gastronomic tradition.
Faggiola Artisanal Cheeses
Our passion also embraces the world of cheeses: a range that enhances the Tuscan-Emilian tradition, from semi-aged caciottas to long-aged cheeses.
Each wheel is made from 100% mountain milk and crafted through artisanal methods that enhance its flavor and texture.
We believe in authenticity. That is why we also offer cold cuts without preservatives, more precisely cold cuts without nitrites and nitrates, such as our Imola salami 1962, the result of a rigorous research process that lasted more than two years, coordinated by prestigious research institutes such as CRPA of Reggio Emilia and CIRI of the University of Bologna, or our Prosciutto di Parma PDO Zuarina or the Guanciale, a product made the old-fashioned way.
Every cured meat and cheese in this catalog is dedicated to those who seek uncompromising quality: perfect for everyday enjoyment, but also for adding character to special occasions or for gifting the true taste of Italian tradition in an elegant, carefully crafted gift box.
