In Campania and especially in the internal areas the production of bacon (pancetta) is very common. The custom of eating this meat is very ancient, and it goes back to the roman ea since at that time the legionaries received a three day ration of bacon or lard. During the empire of the Longobards, we know that manual laborers, at the beginning of the seasonal jobs, received a dose of bacon each of about 5 kg. Until the middle of the ‘900, bacon, with other fats like lard, was considered one of the main energy resources for men, since this meat, that is derived from the abdominal area of the pig, and worked in various ways and shapes, presented an alternation of leaner layers to fatter layers, more or less thin. Pancetta arrotolata, for the way it’s produced, has the fat part on the exterior and the lean part on the inside allowing the taste to remain soft and balanced.