A few months ago after buying the book Charcuterie, we started making our own pancetta and guanciale. If you use these wonderful cured meats in your cooking (and you should), it's so darn easy to make, generally better than you can buy and less than half the cost to make. The pancetta is cured with salt and herbs for about a week then dried for 2 weeks and the guanciale is cured for a week in salt and herbs and dried for about 3 weeks. The stuff is really coming out awesome. You should give it try.