Remove the belly from the bag and rinse it thoroughly under cold running water. Pat dry.  Lightly sprinkle the meat side with some more freshly ground black pepper. At this point you can choose to roll and tie the slab, but it is not necessary.  It is traditional to dry the pancetta for about a week.  This is also not necessary. As it is, the pancetta will last a week or more in the fridge wrapped in plastic or in a plastic bag.

If you choose to dry the slab, wrap the slab in two or three layers of cheese cloth and hang to dry in a cool, humid location (8-15°C with about 60% humidity). Drying the pancetta will intensify the flavour, improve the texture and extend the storage life.

The easiest and most convenient storage option is to cut the pancetta into 1/2 lb pieces, wrap tightly in plastic or vacuum pack then freeze. The pancetta will last at least 3-4 months in the freezer, 1-2 weeks in the refrigerator. This kind of “fresh” pancetta is great added to soups and stews and is essential for pasta carbonara. You could even smoke this to turn it into a kind of bacon.