So after curing for 7 days in the fridge, I pulled and rinsed the pancetta, covered the meat side with crushed black pepper, and tied into a log for extended hanging
After about a week hanging in the basement, it had lost about 2 tbsp. of liquid, and was starting to really dry out, so I cut up a few packs and vac packed it.
I thought the flavor was good when I hung it initially, but the salty flavor has really intensified after drying, I think t will be really good shaved thin on a sandwich, pizza, or used in soups/stews etc, but too salty to be eaten by itself...
EDIT: Cubed it up and fried it into some pasta, was perfect.
Edited by CDN offroader - 1/9/14 at 4:20pm