For cooking, it is often cut into cubes. It is also served as a cold cut, sliced thin.
The two basic types of pancetta are the arrotolata (rolled) and stesa (flat). The arrotolata, salted, is mainly cut in thin slices and eaten as part of antipasti or simply as component of a sandwich; the stesa is often used chopped as ingredient in many recipes, or cut in thick stripes, that are usually eaten grilled. There's also a version of arrotolata, where capicola is added in the center of the roll (pancetta coppata).
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