It is the meat section of the thorax and abdomen including the rind; it has a thickness of about 3 cm. When cut, the slice has horizontal streaks of lean meat of bright red colour, the fat oxidised by the air turns pink. The scent is intense, and the flavour of the fatty part predominates over the lean part, producing a delicate and prolonged taste in the mouth.
Pancetta is one of the fattest or semi-fattest cuts of the pig, to be precise the ventral portion of the half-carcase, from which the lard has been removed. It is best cured for 6 months. Among the most traditional products, pancetta can be eaten fresh as an appetiser or snack or used in culinary preparations for cooking.

*The actual weight of a piece of Pancetta is indicative because, being a 100% artisan portioned product, it may vary slightly from the indicated weight.