This variety of prosciutto comes from the small northern Italian village of Sauris di Sotto, settled in the region of Friuli-Venezia Giulia. All Sauris hams must come from the Large White, Landrace and Duroc pig breeds. Unlike other Italian hams, prosciutto di Sauris is cured by both salt and smoke, which is a common practice in sub-Alpine Italy due to the influence of Germanic traditions.
The hams are smoked for about five days over a combination of woods including birchwood, silver fir, chestnut, beech, and maple, and also herbs like rosemary, sage, thyme, and juniper. This gives their rind a kind of a golden to orange color. After the smoking, prosciutto di Sauris is salted and left to mature. When cut, the color is bright red, with the fat varying from white to pinkish-white. The aroma is delicate and the flavor is sweet, less salty, with a pleasant hint of smoke.
Traditionally, Sauris ham is served as an appetizer and paired with light white wines.
