Instructions: Pancetta is basically a streaky bacon coming from the belly of pork. Pancetta stesa is cured for about three weeks and then is hung to airdry for up to four months. Pancetta stesa is widely used in the italian kitchen and it has a depth of flavour that cannot be equalled by any streaky bacon. A leaner pancetta is rolled and tied arrotolata and flavoured with herbs cloves nutmeg salt pepper garlic and sometimes fennel seeds and then airdried as well. A smoked pancetta affumicata comes from the Alto Adige Valle dAosta and Friuli regions; it is usually fattier.

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