ONAS: the culture of Italian cured meats between tradition, training and territory

ONAS (National Organization of Cured Meat Tasters) reinforces its role in promoting the culture of Italian cured meats as a gastronomic and territorial heritage.

Active since 1999, the association provides technical and sensory training for professionals and enthusiasts, organises guided tastings and works with producers and institutions to enhance quality, traceability and artisanal supply chains.

• Training: courses on sensory analysis, processing techniques and curing processes.
• Territorial enhancement: initiatives to promote local products as tools for economic and tourism development.
• Biodiversity: support for projects like the Ark of Taste to preserve regional specialties (e.g. salsiccia del Fermano, salame casserotto di Montecosaro).
• Event: ONAS will take part in Distinti Salumi (Cagli, PU) with talks, a market, workshops and educational activities; president Vincenzo di Nuzzo will speak at the opening conference on 23 May at 11:00. The event takes place in Cagli's historic centre from 23 to 24 May 2026.

Through guided tasting, ONAS seeks to turn sampling into a cultural tool: knowing a cured meat means recognising its origin, production methods and territorial value, supporting the quality of local artisanal supply chains.