Depending on where you live pancetta can be as cheap as bacon.
I've been making Len Poli's Tasso ham (slightly adapted) for over a year now, and I've made a few of his sausage recipes. He has a great site, but try a small batch of any of the recipes first.
For me, Prosciutto is primarily for making Ragu alla Bolognese, and my recipe stipulates using only Prosciutto di Parma (not just from Italy, but from Parma). I've made it with both domestic and imported ham and I've got to say that there is no comparison.