Italian pancetta or (Croatian, Serbian: panceta) 's a type of dry cured meat. It's pork belly that's been salt cured and spiced (nutmeg, pepper, fennel, dried ground hot peppers and garlic are often featured), and dried for about three months (but usually not smoked). There're many varieties, and in Italy each region produces its own type. In Corsica it's considered a regional flavour. Pancetta can be rolled (see photograph), or straight (with all the fat on one side). The straight variety's mor… (More on Pancetta)