The cut of meat was too small to roll, so this will be pancetta tesa – made following Ruhlman & Polcyn’s recipe. After one month of drying the meat has lost about 20% of its mass. Pork belly contains a great deal of fat and adipose tissue dries out much more slowly than muscle – the coppa of the same weight I set to dry at the same time was ready in about 30 days. This pancetta will be ready when it has lost at least 30% of its original weight measured after curing. When it is dried that far it can be eaten uncooked as well as used in the orthodox fashion, such as pasta sauces.