Ventrèche is the French version of bacon, either lightly smoked or not smoked at all. When not smoked, it’s exactly like pancetta. It’s delicious in any stew, and it can be cut smaller and sautéed, then used for pasta, a lardon salad, or New England Clam Chowder. You could even use it in a BLT.
It’s always best to use skin-on pork belly if that’s available to you, because the skin is so rich in collagen,