Pancetta is an Italian and Spanish dry cured meat. It is pork that has been salt cured, salted 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 are many varieties, and each part of Italy produces its own type. In Corsica, it's considered a regional flavour. Pancetta can be rolled (the most common type available outside of Italy, see photograph), or straight (with all the fat on one side… (More on Pancetta)