27 products
CLAI salamis are produced in Sasso Morelli, Imola, where the cooperative has been processing 100% Italian pork within a controlled supply chain since 1962. The range includes traditional Emilian-Romagnolan cured meats, such as Salame Contadino and Campagnolo, along with products from other Italian regions like Ventricina and Spianata. Over 70% of the processed meat comes from the cooperative members' farms, a system that allows for supply chain control from farm to finished product. You'll also find products designed for specific needs, such as BellaFesta Light (maximum 15% fat, gluten-free) and Imola 1962, a preservative-free salami developed with CRPA of Reggio Emilia and CIRI of the University of Bologna. Purchase CLAI salamis on our online shop with refrigerated shipping throughout Italy.
Salsiccia Stagionata Passita di Romagna
With its unique flavour and intense, intoxicating aroma, Clai "Guanciale" is preservative-free and dedicated to those who love the age-old tradition of this product, which is enhanced by 100% Italian meat from the Clai supply chain and a long, slow and delicate curing process of around 3 months. The red garlic pulp is blended at the time of preparation, as is the black pepper, ground just before it is hand-rubbed onto the guanciale along with spices and aromatic herbs. It can be the splendid star of famous dishes such as "Carbonara" and "Amatriciana", and a precious ingredient to flavour and personalise any dish. Gluten-free. Preservative-free. CLAI Controlled Supply Chain: 100% Italian meat, controlled from farm to finished product.
Why choose CLAI salamis
CLAI salamis are produced in the Sasso Morelli plant, which is certified IFS Food and BRC Global Standard for food safety. The pork is 100% Italian and largely comes from the cooperative members' farms, which are also integrated into the PDO specifications for Prosciutto di Parma and San Daniele.
CLAI has a UNI EN ISO 22005 certified traceability system that tracks the pork supply chain from farm to processing, with internal audits verified annually by an independent external body. Not all products have the same recipe: some salamis, such as Imola 1962, are preservative-free; others, like Bella Festa Light, are formulated to contain less fat. Each product sheet lists the specific ingredients, so you can choose according to your needs.
Main features
- 100% Italian meat, from rearing to processing
- Over 70% of the meat comes from the cooperative's member farmers
- Production in CLAI's Sasso Morelli plant, Imola, IFS Food and BRC certified
- UNI EN ISO 22005 certified traceability
- Range includes regional cured meats (Salame Contadino, Campagnolo) and specialties such as Passita di Romagna, Ventricina, Spianata
- Refrigerated shipping directly to your home
How to store CLAI salamis
Store CLAI salamis in the refrigerator, in the least cold section, wrapped in their original packaging or in food-grade paper if already opened.
Once cut, salami keeps better if well-wrapped to prevent it from drying out too much on the surface.
If you have purchased a whole piece and do not plan to consume it soon, you can cut it into smaller portions and store them vacuum-sealed: they will keep longer, and you can use them one at a time without exposing the rest to air.
How to use CLAI salami in cooking
CLAI salamis are suitable for direct consumption, on a platter with cheeses and bread, or as an ingredient in cooking. The Contadino Salami and Campagnolo are suitable for appetizers and gourmet sandwiches; the Passita di Romagna, versatile and with a delicate taste, can be used raw or cooked, diced or julienned, in first and second courses. The BellaFesta Light, which is lighter, also works well in daily preparations without weighing down the dish.
FAQs about CLAI Salamis
Some products in the range, such as Passita di Romagna and Bella Festa Light, have the "Crossed Grain" certification from the Italian Celiac Association. Always check the label of the specific product you are purchasing.
Pork is 100% Italian. Over 70% comes from the farms of the cooperative members, mainly in the Po Valley.
Yes, the Imola 1962 is formulated without preservatives, with a very short ingredient list, developed in collaboration with the CRPA of Reggio Emilia and the CIRI Agroalimentare of the University of Bologna.
With couriers specializing in refrigerated deliveries, maintaining the cold chain from the warehouse to direct customer delivery.
They vary in recipe, aging, and regional origin: some follow the Emilia-Romagna tradition (Contadino, Campagnolo, Passita), others recall traditions from other Italian regions (Ventricina, Spianata, Soppressa), and still others meet specific needs such as fat content or the absence of preservatives.
At the CLAI plant in Sasso Morelli, Imola, certified IFS Food and BRC Global Standard for Food Safety.
