After nearly two months drying my pancetta is ready. It is dried enough to eat uncooked, but generally pancetta is used in cooked dishes: in meat and pasta sauces, stir-fried scallops (try it!) or here where I used it as the base of a soffritto to dress Tuscan-style white beans. This pancetta came out so much better than my previous batch. The fat renders out of the pieces of pancetta in the pan, and of course, salted, dried pork fat improves almost any dish.