The story
Tucked away in Imola, Salumificio CLAI is a traditional salame producer that earned a 4.6-star average and the personal endorsement of Chef Max Mariola. In a recent video, Mariola walked through the entire production process, watching how only quality pork is seasoned with simple ingredients—salt, pepper, garlic, and wine—then packed into natural casings and aged for eight weeks. He called the result a "delicious, clean-tasting salame."
That salame is the Salame Imola 1962, a specific product Mariola highlighted and said he would buy again. For anyone craving honest, no-fuss charcuterie rooted in local technique, CLAI offers the real thing, straight from the source. Mariola’s visit confirms it’s a place where old-school methods still matter.
Synthesised by AI from every creator’s review. First reviewed 2021.
Most-loved dishes
AI summary of what 4 dish mentions say about the food
Chef Max Mariola’s Salame Imola 1962 is the undisputed star, praised for its rich, silky texture. The overall vibe is one of rustic, artisanal warmth, celebrating simple, high-quality cured meats.
“This salame reminds me of the sausages we make at home — just salt, pepper, and garlic. It's not too salty, almost sweet. And it's lactose-free and gluten-free, so perfect for everyone. The texture is soft and the flavour is super natural because the only ingredients are pork, Sardinian salt, white wine with garlic, and fresh ground pepper. No artificial stuff.”
What creators say
3 creators have covered Salumificio CLAI. Most active: Chef Max Mariola
- Chef Max MariolaLoved
VIENI A VEDERE COME SI FA IL SALAME (e come usarlo in cucina) Chef Max Mariola · @ 0:29
A traditional salame producer where I saw the whole process — only quality pork, natural casings, aged 8 weeks, simple ingredients like salt, pepper, garlic, and wine. The result is a delicious, clean-tasting salame I'd buy again.
Dishes mentioned
Salame Imola 1962
This salame reminds me of the sausages we make at home — just salt, pepper, and garlic. It's not too salty, almost sweet. And it's lactose-free and gluten-free, so perfect for everyone. The texture is soft and the flavour is super natural because the only ingredients are pork, Sardinian salt, white wine with garlic, and fresh ground pepper. No artificial stuff.
- Chef Max MariolaLoved
IN VIAGGIO CON PAPÀ 👨👩👦 IMOLA ci ha davvero rapiti! Mariuccio a tu per tu con un DRAGO 🐲 · @ 0:41
CLAI is a cooperative in Imola that produces artisanal salumi from pigs born, raised, and slaughtered in Italy. They control the entire supply chain, from cultivating cereals for feed to biogas production. The salami are aged in traditional brick cellars, some from the 1960s, and they make a variety including the sbuccia mangia, a salame that can be eaten like a banana without a knife. The factory also has a historic villa and park, Villa Bambina, open to visitors.
Dishes mentioned
Sbuccia Mangia
Mario, here's the skin, you hold it all together and eat it like a banana. This is the sbuccia mangia salame: you peel it and eat it without a knife.
- Chef Max MariolaLoved
ABBIAMO DONATO 200.000 PASTI AI POVERI! Chef Max Mariola,@CLAISalumi e @BancoAlimentare · @ 0:15
This is the CLAI salumificio in Imola, Emilia-Romagna, where they produce traditional salumi like guanciale and the signature 'appassite e morbidosa'. The video shows their production facility and how they prepare gift packages. They collaborate with Banco Alimentare to donate meals to the needy.
Dishes mentioned
Guanciale
All these guanciale are incredible — they are the base for amatriciana and carbonara. I want to be covered in them.
Appassite e Morbidosa
This 'appassite e morbidosa' salami is a beauty, it goes down so smoothly.
