Pancetta all’aceto is a simple sauce made of pancetta cooked in fresh garlic and red wine vinegar. This recipe is from Mugello in Cucina: Storie, Prodotti, Tradizioni, Ricette by Tebaldo Lorini, a folklorist who has published books on various aspects of social history and gastronomy of the Mugello region, and whose research into area culinary traditions has revealed hundreds of local recipes and their related folk customs.
In Mugello in Cucina, Lorini explains that pancetta all’aceto was prepared chiefly by the carbonai, or charcoal makers, of the Apennines. A distant cousin of the Piedmontese bagna cauda, pancetta all'aceto should be served very hot, with grilled polenta for dipping or alongside other simple, boiled meats. It is also quite good on creamy polenta.
You don’t need to make a large quantity. With its strong flavor, a little bit of this sauce goes a long way.