). There are many varieties, and in Italy each region produces its own type. Pancetta can be rolled (see photograph), or straight (with all the fat on one side). The straight variety is more common in Italy and Spain than elsewhere, especially where home-made pancetta is still produced. 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. Recipes such as… (More on Pancetta)