pancetta

Like bacon, pancetta is cured pork belly, although the Italians usually like to roll it up before curing, and then cut the roll in very thin slices. It's eaten on its own as charcuterie, or as an ingredient in sauces and stews.

It's made all over Italy; pancetta di Calabria, and pancetta Piacentina are DOP; pancetta canusina and the Tuscan version, rigatino toscano or (legatino) are PAT.

In Tuscany they make a sauce called pancetta all'aceto made of finely chopped pancetta cooked with garlic and red vinegar.