I am delighted to announce that I am the proud father of a 1lb 12 oz pancetta. Thanks to the simple instructions in Messrs Ruhlman and Polcyn's excellent book "Charcuterie" (coupled, of course, with my own highly superior cooking skills :) the labor was easy and the results sublime.
This pancetta could not be more different from the type one is used to buying in the neighborhood deli. The mass produced stuff is much "wetter" and really only good for cooking. The pancetta that I made is chewy with an earthy aroma and can be eaten as it is, like prosciutto di Parma. It's wonderful.
Thanks again to Trent Hendricks of Hendricks Farms and Dairy for providing me with the pork belly for this, and once again, my hat's off to Ruhlman and Polcyn for an excellent book that has done so much to revitalize the ancient craft of salting, smoking and curing meat.
You can see some photos that show the pork belly as it moves through the process of becoming pancetta here.The final product is shown on the slide show below. You see it hanging in the kitchen and not in the basement because the basement proved to be too dry (40% humidity vs 60% in the upper floors of the house).