I'm turning to my friends on the board hoping someone can answer a question for me. I have a recipe for Pancetta and Turkey Meatloaf (it is to die for) but absolutely no one in my city carries pancetta any more. I spent 5 hours this morning running all over town to every suppermarket, grocercy store and meat market in my town. No one carries it any longer. I can find prosciutto which I know is no where near the same thing but not pancetta. One of the butchers that I talked with said that I could substitute Capocollo for pancetta. Please Can someone tell me if this is correct information. The pancetta is used to wrap the meatloaf in and then it is wrapped in parchment paper and baked. The pancetta flavors the whole mealoaf plus it has fat in it to keep it moist. Is the capocollo going to do the same thing? Any help would be appreciated!!