Safety of "more or less" cured pancetta? [duplicate]

I bought a non-dried pancetta and wanted to prepare a pasta recipe that involved cured pancetta. Since it was the weekend and I wouldn't be able to go to the market to get one, I heavily seasoned it with salt, pepper and paprika, and put it wide open in the fridge (no covers, just sitting on a plate). It is been there for about two days now (I understand that it is far, far from actually being cured), the consistency and color has changed (it is much more dry than before).

Since before this I was preparing pasta with non dried pancetta, I'm already convinced this is a step forward so I just wanted to try it out.

But my concern now is with the safety of eating it, as I have heard about things like botulism and so on.

I intend to cook the pancetta before eating it obviously, but I heard that some toxins/bacteria can survive the cooking process.

Is it safe to eat? For information, the non-dried pancetta was frozen. I defroze it, then heavily seasoned it, then stored it in the fridge. I used no special ingredients other than the seasonings.