What is the name of the Italian cured meat made from pork belly?

The Italian cured meat made from pork belly is pancetta. It is a salt-cured pork product from Italy and belongs to the broader family of salumi. Pancetta is seasoned with salt and often spices such as black pepper, garlic, juniper, rosemary, or chili before being cured and dried.

Two familiar forms are arrotolata, in which the belly is rolled into a cylinder, and tesa, in which it remains flat. Rolled pancetta is especially associated with northern Italy, while flattened styles are common in central and southern regions. Some pancetta is smoked, but traditional pancetta is usually unsmoked.

Pancetta is eaten thinly sliced or diced and rendered to flavor soups, sauces, vegetables, and pasta. It can appear in carbonara, although guanciale—cured pork jowl—is often considered the more traditional choice. Pancetta is also frequently confused with bacon: both come from pork belly, but bacon is typically smoked, while pancetta is generally salt-cured and air-dried.