This is a simple traditional pancetta, using a 1.5kg pork belly from coles.

First stage is to cover all over with salt, you can use table salt, brining salt what ever type you want.
Rub it in well and ensure it is covered, put in the fridge for 16 hrs. Any less it is not starting the curing process, any longer and it will be too salty.

Stage 2 tomorrow.

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That is a nice looking piece of pork there.  Will be following this.

No curing salt??

No mate this is old fashion, will find the video tomorrow for you. Cheers

Stage 2  After 16 hrs I washed the salt off and pat dry. Meat feels harder so the salt has done its job. Plenty of water in the salt left in the pan.

In the video he says you can use pepper,, chillie and paprika. I used a combination of Mild paprika and
chipotle chillie powder at about a 75%/25% paprika /chipotle. Gave a good cover (around and pressed
Down hard. Two hooks in the thick end and hung in the trying chamber.

Now to wait around 5 weeks
"
Spice mix ready
Meat just out of fridge
Salt washed of meat firm
Laying spice mix on thick

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More photos
Spices giving good cover
Moisture in salt pan
Hanging in curing chamber
Not that much of the spice mixed used

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Looking good.  I realize now I should have put more spice on mine but then again the more plain flavour lends it to more dishes.