Prosciutto, pancetta and coppa are now readily available for you to add real gusto to your repertoire. You can buy them piece by piece, freshly sliced or vacuum-packed from supermarkets and delis.

Although all three are pork which has been preserved in a similar way, each has its own distinctive flavour. All have dense, tight textures and range in colour from rosy pink to deep dark red.>

To become familiar with their differences, try a slice at the deli before you buy.

You can eat them ‘raw’ as part of an antipasto plate, or you can lightly grill or fry the slices as you would bacon or ham. Y

You can also add them to slow-cooking casseroles and stews to release a rich, full ham flavour.

Prosciutto

Prosciutto is the Italian word for ham, and is also known as Parma ham. It is a dry-cured meat, and the process used to make it can take anywhere from 9-18 months, depending on the size of the ham. To make prosciutto, the pork is first salted, then left to air-dry for about two months in a cool climate. During this time, it is pressed slowly to avoid breaking the bone. Next, it’s washed several times to remove the salt, then hung. The amount of hanging time, in the correct environment, varies according to the weight of the ham.

Pancetta

Pancetta is the Italian word for bacon. It’s pork belly that has been salt-cured and spiced, often with nutmeg, pepper, fennel and garlic. It’s then washed and dried for about three months, but usually not smoked. There are many varieties of pancetta, with each region of Italy producing its own version. Pancetta is available rolled – the most common type – or straight, with all the fat on one side. When served on its own, the rolled pancetta is presented in very thin slices. More often, it’s used to flavour other dishes, especially pasta sauces and slow-cooked stews.

Coppa

Coppa is a traditional Italian, dry-cured pork shoulder or neck. Another dry-cured meat, in its production, coppa is lightly seasoned, generally with garlic and herbs, and often marinated in red wine. It’s then salted and stuffed into a natural casing and hung for up to six months to cure.

Coppa and pancetta pizza (pictured above)

Preheat oven to 180°C. Sprinkle extra virgin olive oil and thin slices of garlic over a pizza base. Spread slices of coppa and pancetta over the base. Drizzle with a little olive oil. Bake on a pizza or oven tray for 15-20 minutes or until lightly golden. Serve pizza immediately.

Storage tip

Sliced prosciutto, pancetta and coppa are best kept in their original packaging, put in a container and stored in the refrigerator for use within two days. Whole pieces should be stored in the same way and used within four days of purchase.