CLAI salami

Since 1962 in Imola, the farmers' and ranchers' cooperative has produced cured meats with an integrated Italian supply chain: from Spianata Romana to Salame Napoli, each product is born from animal welfare and sustainability certified with biogas.

Roman esplanade, Naples salami, and artisanal hams from a 100% Italian supply chain

Clai, acronym for Cooperativa Lavoratori Agricoli Imolesi (Imola Agricultural Workers Cooperative), was born in 1962 during the Italian economic miracle when a group of farmers and breeders from the Imola area decided to join forces to integrate the supply chain from production to processing. The original mission was clear and ambitious: to produce salami not just good but excellent, an objective that has become the distinctive hallmark of the brand in the Italian cured meats category. The participatory cooperative model puts people at the center through an intergenerational pact that today sees approximately three hundred members among contributing breeders and workers, a unique governance in the European agri-food landscape that guarantees direct control over every production phase.

The Spicy Spianata Romana represents the most decisive interpretation of Lazio tradition, a flattened salami with characteristic flat shape obtained through pressing during aging that concentrates flavors and aromas. Chili pepper adds that spicy note that makes it perfect for those who love strong-character cured meats, ideal for charcuterie boards that accompany structured red wines where a salami is needed that can hold up to the wine's tannic complexity without being covered. The Napoli Salami instead brings the flavor of Southern Italy with aging that enhances traditional Campanian spices, medium grain and soft consistency that make it appreciated both thinly sliced for appetizers and cut thicker for rustic sandwiches where a flavorful filling is needed that requires no other condiments.

In 2019 the company completed the transformation into a food company by incorporating the Faggiola dairy cooperative, a Tuscan-Romagnolo artisan reality that brings into the portfolio skills in producing traditional cheeses completing the offering for those seeking a single reliable supplier for the entire cured meats and dairy component. The acquisition of the Zuarina ham factory had already expanded the range toward Parma DOP hams, a denomination that represents the excellence of Emilian charcuterie with rigorous production standards that guarantee that sweet and delicate flavor that characterizes aged hams from the area between Parma and Langhirano where microclimate and tradition have merged for centuries.

The Spianata Romana in classic version offers all the aromas of Lazio charcuterie without spiciness, allowing better appreciation of the sweet notes of pork and the balance of traditional spices that characterize this type. Aged prosciutto crudo represents the emblem of artisan patience where months of waiting are needed to obtain that complex flavor and that consistency that melts in the mouth progressively releasing all the aromas developed during maturation. Cooked ham produced internally responds to the demand for more delicate cold cuts for those seeking less intense flavors, perfect for daily eating where a versatile product is needed that the whole family likes. Aged guanciale constitutes the fundamental ingredient for authentic carbonara and amatriciana, a cut that derives from the pig's cheek and that with its flavorful fatty component creates that natural creaminess indispensable for emulsifying condiments.

Fun fact: in 2020 the company presented a new logo developed in collaboration with Rob Janoff, designer who became famous for creating one of the most iconic logos in modern branding history. The rebranding project carries the internal payoff "Happy workers, happy salami", an expression that makes explicit the centrality of workers and cooperation in final product quality, a philosophy that distinguishes cooperatives from traditional industrial models where cost optimization prevails over people valorization. This attention to worker well-being inevitably reflects in the care dedicated to every processing phase, from meat selection to controlled aging where temperature and humidity are constantly monitored to guarantee uniform results.

The biogas plant at the Imola facility transforms waste and by-products from processing into electricity and heat covering up to eighty percent of the salami factory's thermal needs, a concrete example of circular economy that reduces environmental impact and cuts energy costs. The digestate that remains after the biogas production process is used as natural fertilizer on member contributors' fields closing the sustainability circle and returning nutrients to the land in organic form. This environmental commitment has been recognized by research from the German Quality and Finance Institute published in Affari e Finanza that positioned the company among the most sustainable in the meat and cured meats sector in Italy, reputational certification that goes beyond individual regulatory standards testifying to a systemic approach to environmental and social responsibility. Today the Imola cooperative continues to operate according to that participatory model that allows breeders to be protagonists of strategic choices guaranteeing that short and controlled supply chain that makes the difference between anonymous salami and one that carries on its label a story of territory, people and shared values through three generations that have kept faith with the original commitment to produce excellence while respecting animals, workers and environment.

quality

100% Italian Integrated and Controlled Supply Chain

The company guarantees 100% Italian meat supply chain declared on corporate identity and on all brands of the group as a guarantee of origin and complete internal control. The cooperative model with approximately three hundred contributing breeder members allows direct traceability from the birth of the animals to the finished product, eliminating intermediations that would dilute qualitative control. Partner farms follow verified animal welfare protocols that ensure adequate space, controlled feeding, and animal-friendly management, elements that translate into superior meat quality and therefore cured meats. The Zuarina ham factory operates according to the PDO Prosciutto di Parma specifications with checks by the certifying body at every production stage from the selection of the legs up to the minimum maturation of twelve months.

Certified Sustainability and Biogas Plant

The company has been recognized as one of the most sustainable in the meat and cured meats sector in Italy according to research by the German Institute for Quality and Finance (ITQF) in collaboration with the Institute for Brand Management and Communication (IMWF), published in Affari e Finanza in 2021. The plant's biogas plant transforms waste and processing byproducts into electricity and heat, covering up to 80% of the cured meat factory's heat needs, dramatically reducing methane use and CO2 emissions. Residual digestate is used as a natural organic fertilizer on the fields of contributing members, closing the cycle of the circular economy and returning nutrients to the earth. The new logo presented in 2020 was developed with Università Milano-Bicocca to visually communicate the values of sustainability, cooperation and quality that characterize the group.

FAQ

When is Clai born?

The cooperative was founded in 1962 in Imola during the Italian economic miracle when a group of farmers and ranchers from the Imola area decided to join forces to integrate the supply chain from production to processing. The acronym stands for Cooperativa Lavoratori Agricoli Imolesi. The original mission was to produce salami that was not only good but excellent, a goal that became a hallmark of the brand. Today, approximately three hundred members, including contributing breeders and workers, maintain the cooperative model they have participated in across three generations.

Cosa significa "Lavoratori felici, salame felice" secondo Clai?

It is the internal payoff of the rebranding project presented in 2020 in collaboration with designer Rob Janoff. The expression makes explicit the centrality of workers and cooperation in the quality of the final product, a philosophy that distinguishes cooperatives from traditional industrial models. The focus on worker well-being is reflected in the care dedicated to each processing phase, from meat selection to controlled curing. The logo was developed with the University of Milan-Bicocca to highlight the values of people at the center, the Italian supply chain, and the synergy between tradition and innovation.

What products does Clai make besides cured meats?

In addition to its historical specialization in aged cured meats such as salami, Roman esplanade and Naples, the company produces fresh beef and pork. The acquisition of the Zuarina ham factory has expanded the range towards Parma DOP hams renowned for their sweetness. In 2019, the incorporation of the Faggiola dairy cooperative completed its transformation into a food company, adding artisanal Tuscan-Romagna cheeses, allowing it to offer a complete portfolio of cured meats and dairy products with a single supplier that guarantees an Italian supply chain across all categories.

How does the Clai biogas plant work?

The plant transforms waste and by-products from meat processing into electricity and heat through anaerobic digestion, covering up to 80% of the cured meat factory's heat needs. This dramatically reduces methane use and CO2 emissions, making production more sustainable. Residual digestate is used as a natural organic fertilizer on the fields of contributing members, closing the circular economy cycle and returning nutrients to the land. This commitment has led to recognition as the most sustainable company in the meat and cured meats sector according to 2021 ITQF research.