I think you’re completely overreacting in this specific case.
Pancetta’s something that was developed pre-refrigeration. As in, 200 years ago Italians were making pancetta that was not kept in refrigerated conditions. Even modern pancetta is dried at temperatures in the 50s as part of its production process, after it’s been cured and salted. Keeping it for a long time around 40 in a sealed package isn’t going to be a problem.
I would bet the “best by” (note it doesn’t say “eat by” or “expiration date”) is for oxidation/rancidity prevention for best flavor. Cured meats aren’t particularly prone to spoilage - the curing process is a preservation process intended specifically to preserve the meat.
Same thing for jerky, country ham, prosciutto, jamon Iberico, jamon Serrano, old-style slab bacon, salami, tasso, and many other cured meats that don’t even need refrigeration.
In this case it’s packaged pancetta that has been cut in cubes. It’s likely been cured with nitrates. There’s no knowing how much drying or aging it’s had, and the exposure to air in cutting it will cause oxidation. It doesn’t look like it’s been vacuum packed either. There’s enough doubt there to throw it out.
If it doesn’t say “Shelf Stable” then it wasn’t cured under those old fashioned methods. It even says “uncured” and “Keep Refrigerated.” In the methods you describe, a great deal more water is removed from the meat in order to prevent spoilage. And as TriPolar wisely adds, it has not been left in a large lump so that any spoilage is limited to the outer edge and can be trimmed off before serving.
More importantly, multiple people came in here recommending methods for deciding whether it was safe which are under no circumstances methods which can tell you whether or not food is safe to eat.
Until you have been in the ER fighting for your life, you cannot know whether I am overreacting. It has happened to me twice, at the hands of people who thought the food smelled fine.