Pancetta.

Pancetta is an Italian bacon, not smoked like American bacon.  Recipe adapted from Ruhlman's "Charcuterie"

 1500g pork belly
Cure:
3 garlic cloves
8g curing salt
25g salt
8g msg
17g brown sugar
10g black pepper
6g juniper
3 bay leaves
3g nutmeg
1 tsp tyme
1 tsp orange zest

Rub all the love in. Then vacuum pack and let cure for 7 days

When cured, rinse off surface, pat dry, roll and tie tightly.  Let sit uncovered in fridge for another week to dry out a bit.  Then sous vide for 72hrs at 145*F.  Chill, slice.

Fry up and enjoy