I made this Pancetta late spring this year. Cured in Limoncello then coated with grated lemon peel Riesling and Limoncello and vacuum packaged and left in the fridge till December.  Yesterday I washed down the pieces of Pancetta with Riesling then re coated with black pepper let dry in the fridge for a few hours and vacuum pack the pieces again.  

Should we try a Limoncello cocktail and adorn the glass with a crisp slice of this Pancetta?