Today, the rolled Pancetta is still produced according to an ancient tradition passed on by the ancient butchers. Two strips of Pancetta (about 70cm long, 40cm wide, 5-6cm thick and about 4kilos each) are taken from the pig’s abdominal area.  The meat is then cured in salt for 12 days in designated areas.  After adding the salt, the meat is seasoned with different herbs and the “pestatina lucchese”, a pesto sauce with garlic, pepper and rosemary.  This mixture of spices is spread on the inner layer of the pancetta, where the meat is leaner. Finally, the pancetta is then rolled, tied with cotton twine according to ageing traditions and spread (on both sides) with pepper and herbs.  If the product is to be eaten fresh, then it will be tied delicately all over the outer part (including the 2 ends) and it will be seasoned for just 20-30 days.  If instead the pancetta is to be stored, it will be tightly tied and seasoned for about 1 year.