The art of making flat or rolled-up pancetta is strictly linked with that of ancient “norcini”.  Pancetta is the result of an accurate selection of fresh pig belly parts. Meat is trimmed, salted, spiced and seasoned according to classic methods. The product can be with or without rind. Curing may be different from place to place. Among the most well-known we find the rolled-up Pancetta without rind, the rolled-up black pepper flavoured Pancetta and the chilli pepper flavoured Pancetta. Flat Pancetta is usually smoked or sweet. Excellent is also Pancetta Coppata. Pancetta is usually sliced and served with bread. In cooking it is usually minced or diced to flavour buns or meat sauces