First, feel grateful to be in possession of a well-sharpened meat slicing knife. This is a tough mofo to cut. Then use the ginormous slab of peppery and herb-infused pancetta piana in all dishes in which lesser pedestrian pancetta or bacon would otherwise be used: spaghetti alla carbonara, bucatini all'amatriciana, my own variation of carbonara with thinly sliced zucchini, roasted Brussels sprouts.
For a couple weeks we were eating a lot of this really porky stuff that turns a beautiful translucent ivory when cooked. And I eventually learned that less is certainly more. (And remember what I said about having over two lbs of it?)
I'm out of ideas. So what next?