The vermouth will take the flavor of the pancetta but still have sweet, floral elements.
200 g Pancetta
2 Tbsp Lemon juice
Poach pancetta, vermouth, and lemon for 2 hours at 62 degrees celsius.
Remove pancetta from the broth and put the broth in the freezer so that the fat congeals on the top of the container.
Skim the fat and let the broth come to room temperature.
30ml Pancetta Vermouth
Pour gin and vermouth into a chilled glass pitcher or a metal cocktail shaker filled with ice cubes.
Either shake or stir until cold (your choice) at least 10 seconds.
Strain into a chilled martini cocktail glass. Serve straight up (no ice in the glass).