I wasn't going to post any more about the pancetta, but the bread I just made with it was too good not to share. Once again, I called on the pancetta whipped with ricotta cheese. After fermenting some Tartine dough, I studded a dough with many morsels of the whipped pancetta, formed into a baguette, proofed and baked. The entire loaf was redolent with the aroma of the pancetta spices. The little cheesy, chewy pork morsels were icing on the cake. Must be eaten warm since the cooled cheese was little rubbery.