Canned Pancetta

Start by cutting the pancetta into smaller pieces and transfer all these pieces to 2 large mason jars with lids, set aside. 

Now, in a saucepan, add the salt and the water, turn on the heat at high power, stir, cover the saucepan and bring to a boil.

Transfer this water to the jars, cover them tightly and leave them in the fridge or in a cool place for 2 days.

After this indicated time, in a saucepan, add another liter of water, the salt and the sugar, stir, cover the saucepan and bring to a boil. 

After that, add the peppercorns, the bay leaves, the chili flakes, stir and remove from the heat. 

Next, drain all the water from the pancetta jars and to each jar, add 3 garlic cloves sliced into smaller pieces.

Fill the jars with the water, once at room temperature. 

Also add 1 bay leaf to each jar.

Cover the jars tightly and leave them for another 7 days in a cool place or in the fridge.

After this indicated time, remove the pancetta from the jars, dry well and cut into thin strips.

You can fry them, bake them or use them as you like. 

Serve.