The Panino con Prosciutto di Sauris is the one where you taste smoke, and that is the entire reason it stands apart from every other Italian raw-cured leg. Sauris is a small German-speaking village high in the Carnia mountains of Friuli, and its IGP ham is salted, then lightly cold-smoked over beechwood before it air-dries. The smoke is gentle, more a scent worked into the lean than a heavy curing-shed reek, but it is unmistakable, and it makes this the outlier in a tradition that otherwise treats smoke as foreign. Where the other prosciutti are about salt, sweetness, and air, this one is about a faint beech smoke laid over them.
The craft is letting that smoke read without overwhelming the ham under it. Sauris is cut thin and folded loosely like any good crudo, so the smoke arrives as a top note over sweet pork rather than as a wall. The bread is kept plain and structured, a crisp white roll or an unsalted mountain loaf, chosen so nothing competes with a flavour the sandwich is built specifically to feature. Butter and oil are left off entirely: a smoked cure is already a layered thing, and a spread would only muddy the one quality that distinguishes it. It is eaten at room temperature, sliced to order, the smoke clearest before the fat goes cold.
The variations are the other Italian raw-cured legs, each its own ham and its own article. The sweet, salt-only Emilian prosciutto di Parma sliced to translucence; the pressed, slightly sweeter Friulian prosciutto di San Daniele; the saltier, peppered prosciutto toscano against unsalted bread; the robust mountain prosciutto di Norcia; the lean, dark, gamey wild-boar prosciutto di cinghiale. Each is its own treatment, and only this one is smoked, which is why each deserves its own article rather than being crowded in here.