@Amy Dixon,
Pancetta use and storage can vary.
If you are planning on longer term storage, then Prag Powder, or pink salt #2 is used. It can then be sealed and stored at room temp.
Back in the old days they used to dry cure whole pork belly, muscle groups and even hams in the open air. Some hams will cure for an entire year.
However they also use a whole lot of salt for curing. The salt prohibits bacterial growth and that is how they could keep bacon, sausages, pancetta around for months.
For safety it is better to keep refrigerated. But post SHTF, a cool cellar, spring room, or even sealing it and burying it might be the only option.