How to cook salted pancetta
Remove the skin from the pork breast, proportionate the edges to make rectangle. Scrape salt and sugar, put the meat in the plate, close the lid and leave in the fridge a week (upturn sometimes). Take out, wash and remove the spices, dry. Chop the onion, add to the rest spices, scrape on the meat and roll. Tie hard with thread, coil in the table napkin and put in bottom shelf of fridge for two weeks. From time to time coil in the napkin.