Made from the front part of the ribs of the pig (which has the characteristic alternation of fat and lean meats and the typical red and white striped appearance), salted by hand and matured for at least two months, it was already part of the diet of the Roman legionary and can be found in different locations under different names and shapes: strained, fenced, rolled up. It can be eaten as it is and as a base for some of the most famous Italian recipes. Pancetta Piacentina and Pancetta di Calabria have obtained the prestigious European PDO recognition.