Ham in Friuli is not just San Daniele , but much more. The region includes three certified varieties of raw ham : the DOP of San Daniele , the IGP of Sauris and the PAT of Cormons . The art of salting and seasoning thighs has ancient roots, it was a preservation technique used already in Roman times. In Friuli it is no longer very widespread on an artisanal level, but until a few years ago, almost all families raised pigs at home and then obtained fresh meat and cured meats, especially cured ones. Cooked ham, on the other hand, boasts a PAT (traditional agri-food product) Il Praga , which still adopts an ancient recipe dating back to the Habsburg Empire.