The meat pancetta is obtained from which animal?

Pancetta is a salt-cured pork belly (a boneless, fatty cut of pork from the belly of a pig) meat product in a category known as salume. In Italy, it is often used to add depth to soups and pastas.

For cooking, it is often cut into cubes (ˈcubetti di pancettaˈ). In Italy, pancetta is commonly served as a sliced meat, sliced thin and eaten raw. It can also be used in carbonara pasta (although guanciale is generally regarded as more traditional).

The two basic types of pancetta are the 'arrotolata' ('rolled') and 'stesa' ('flat'). The

'arrotolata', salted, is mainly cut in thin slices and eaten raw as part of antipasti or simply as a component of a sandwich; the 'stesa' is often used chopped as an ingredient in many recipes or cut in thick strips, that are usually eaten grilled. There is also a version of 'arrotolata', to which 'capicola' is added in the center of the roll ('pancetta coppata').