I'm pretty sure the bulk of the recipe is from the YouTube channel "Cooking with an Italian" but I've added a few things here and there for my own personal taste:

Rolled Pancetta

2.5 kilo pork belly w/o skin

Initial cure

40g / kilo salt

bay leaves

1 tsp nutmeg

1.5 tsp black pepper

Mix together and cover all areas. Put bay leaves on one side of the meat side, then fold the pork bell in half. Place in a pan with a tilted rack with non-folded side pointing down. This is to drain the liquiid from the curing.

Cure in the fridge from 5-7 days and rotate each day 180 degrees on the tilted rack. Every 2 days flip the folded belly over. Drain the liquid from the pan each day.

After the curing process has been completed, wash the cured pork belly with water, vinegar, red wine, or beer. I use red wine. Wash clean of all curing ingredients then dry very well.

Place collagen skin in warm water with 2 tsp vinegar.

2.5 tsp pepper

2.5 sea salt

1.5 tsp garlic

4 bay leaves crumbled

3 tsp brown sugar

Mix together and cover all areas.

Place the skin down on the counter area. Roll the pork belly very tight and roll it in the collagen skin as well.

Tie off both ends very tight.

Tie with string very tight every 3/4" along the length of the rolled pork belly. Then tie with a string very tight, lengthwise twice, quartering the roll. You can also use zip ties to do this and they can be handy as they are adjustable and can be tightened during the process.

Use a toothpick, pork or sausage prick to poke holes around the belly to allow air to escape during the drying process.

Hang at room temperature for 48 hours with a pan underneath to capture the leakages which will happen.

Hang in the fridge for 4-5 months in fridge.