Smoked pork belly

 
The pigs used are the regional “Porc de Franche-Comté” breed. After being cured, the pork bellies are smoked over pine, spruce and juniper for a period of two to three weeks, making it the French equivalent to Italian pancetta.
This product is a recognised PGI (Protected geographical indication).
 
	
Smoked Pork belly   
	
To make bacon, pork belly sides are brined and then smoked (Here's a DIY bacon from Bruce Aidells, if you'd like to try this).
	
Pancetta, the Italian version of bacon, is made by seasoning a pork belly side with salt and lots of pepper, curling it into a tight roll, and wrapping it in a casing to hold the shape. It’s cured, but it isn’t smoked.
	
Most people should have ready access to bacon in its various forms—thin-or thick-sliced, slab (unsliced)—but traditional Italian Pancetta can be harder to find.