A traditional Italian cured pork belly that is seasoned with salt, black pepper, and aromatic spices, then dry-cured to develop its rich, savory depth. Unlike rolled pancetta, it is cured flat (“tesa”), giving it a firmer texture and beautifully balanced fat-to-meat ratio. Thinly sliced, it adds silky, melt-in-your-mouth flavor to pasta, soups, eggs, and charcuterie boards.