Rolled vs. Flat Pancetta

Just bought a 6 pound piece of pork belly, deboned and skinned, and plan on making a pancetta. I'll be using nitrites so I think either rolled or flat will be fine, just trying to weigh the pros and cons before making a final decision.

Aesthetically I like the look of rolled, but I hear flat will dry faster and I wouldn't have to worry about air pockets.

Wondering if anyone has experienced any other differences between the two styles they could share.

(ps thank you everyone who contributes to this community! I just got started a month ago and you guys have helped me successfully make a duck breast and some lamb prosciutto. I'm hooked!)