Panino con speck di Sauris is the gentler smoked ham of the family, and the difference from its Tyrolean cousin is entirely in the smoke. Sauris is a small German-speaking pocket high in the Carnia mountains of Friuli, and its speck is dry-cured pork leg cold-smoked over beech wood rather than the juniper-heavy smoke of Alto Adige. Beech burns to a cleaner, sweeter, less resinous smoke, so the Sauris ham carries a softer, rounder smoked note with none of the piney bite that marks the Tyrolean version; the cure is also a touch less aggressive, leaving the meat supple and faintly sweet. This lighter smoke is the defining trait, and the sandwich is built to keep it audible rather than buried.
The craft is in slicing for delicacy and choosing a bread that does not shout over a subtler meat. Because the Sauris smoke is gentle, the speck is cut thin and laid in airy folds so the beechwood aroma lifts on the bite; pile it thick and the smoke flattens into salt. The bread is a Friulian rustic loaf or a roll with a firm but not punishing crust, lighter-handed than the dark caraway rye that suits the more assertive Tyrolean speck, because an aggressive bread would override a ham whose whole appeal is restraint. The dressing is close to nothing: a thin scrape of butter to carry a lean slice, perhaps a leaf of something mild, never anything wet that would slacken the crumb and wash out the soft smoke. It is assembled to be eaten soon, while the slices are still loose and aromatic.
The variations stay in Carnia and Friuli. The Sauris ham appears with a local mountain cheese, or beside the region's pickled vegetables for a sharp counter to its sweetness. Its obvious counterpart is the juniper-smoked speck Alto Adige, firmer and more resinous and built for a darker bread, a deliberately different smoke profile. Each is its own smoked-pork-and-bread pairing, and each deserves its own article rather than being crowded in here.