You are lucky because this recipe dates from October 2010 when Food52 still included process photography (pictures of many of steps) in the slideshow. Today they only publish beauty shots, far less helpful (really about three steps back).
Click through the photo slideshow. In particular photos #3, #5, and #10 should give you a good idea. It looks like the slices are about 4 millimeters thick.
Most pancetta sold in the US is sold either in packages of thinnish slices or cubes. Since the recipe specifies 3 pieces, I'm working on the assumption that it would be the thin slices in the packages. I think if it were much thicker than say 1/4 inch or so, you would potentially end up with rather hard to chew nubs after it gets coated with the syrup and baked. Honestly, I don't think you need be worried about a specific weight or amount either. Erring by a few grams isn't going to likely make or break the recipe. I mean, we are talking about Jack Daniels spiked maple caramel popcorn with crispy porkie bits here. NOBODY is going to complain one way or the other. If they do, just take back their portion and eat it yourself.
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Click through the photo slideshow. In particular photos #3, #5, and #10 should give you a good idea. It looks like the slices are about 4 millimeters thick.