Pancetta is a fatty bacon from the belly of the pig (pancia), flavoured with seasonings
The Stesa (flat) version of Pancetta is Pork Belly seasoned the same as Pancetta and is predominantly used by chefs for cooking.
The name refers to the prized whole cut of pork neck that is used, a perfectly marbled, perfectly clean cut that is dry rubbed, massaged, marinated and then air dried . for 2 months
Guanciale is a specialty of central Italy, particularly Umbria and Lazio. It is an unsmoked Italian bacon prepared with pig’s jowl or cheeks, rubbed with salt, ground pepper and cured for 3 weeks. Its flavour is stronger than others such as pancetta yet its texture is more delicate.
The cotechino is an Italian charcuterie product, similar to salami, but requiring cooking; usually it is boiled at low heat for about four hours. Its name comes from cotica (rind), but it may take different names in the different production areas. It is prepared by filling the natural casing with rind, pork meat (usually of secondary choice), and fat mixed with salt and spices; in industrial production, nitrites and nitrates are added as preservatives.