Pancetta is a wonderful Italian version of bacon and just like we covered earlier with bacon the best way to get high quality is to make your own.
Culinary weblog Eating Rules gives a great rundown on Italian style charcuterie including homemade pancetta. You'll need a fresh pork belly, sea salt, and a mix of spices and herbs for flavor (garlic, bay leaves, peppercorns, juniper berries, and rosemary are traditional). Mix the salt and spices well and rub them all over the pork belly. Wrap the belly in two or three layers of cling wrap and refrigerate for five days, turning so often to make sure the pork belly gets and even distribution of salt and spices. At the end of the fifth day, unwrap the pork belly and rinse off the cure using cold water.
Now you'll have basic pancetta, but if you want to intensify the flavor you'll next want to wrap it in cheesecloth and twine and hang it. Check the weight each day and when it has lost 30% of the original weight it is ready to eat. You can eat pancetta as though it were bacon, but for best results explore Italian dishes featuring the cured meat.
How to Make Pancetta | Eating Rules
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