2. Cut 1/2-inch slices from a loaf of rustic peasant or sourdough bread and trim the crusts.
3. Brush the slices on one side with extra virgin olive oil. Rub both sides with a cut clove of garlic.
4. Arrange the slices oiled side down on a baking sheet. Cover each slice completely with a thin slice of pancetta or guanciale (cured pork cheeks); they should overhang the edges a little.
5. Grind over some pepper.
6. Bake until the bottoms are golden and crisp, 25 minutes. Serve at once.
Andrea Reusing is the creator of the restaurant Lantern in Chapel Hill, N.C., and author of the book Cooking in the Moment: A Year of Seasonal Recipes. In this installment of The Key 3, she shares with Lynne Rossetto Kasper the techniques behind three of her favorite recipes: Turnip Soup, Overnight Braised Short Ribs and Tomato Salad.