Cajun Pancetta?

[Hargravey]

So ive got a couple slabs of belly that are too thin to make bacon with and im thinking they would be perfect for pancetta but im not really feeling the traditional seasonings of juniper berry, nutmeg, etc. I was hoping I could get some constructive input on what kind of seasonings I should use, im thinking something along the lines of a traditional blackening seasoning might be good.