Preheat the oven to 450°.
Lay the pancetta on 2 large rimmed baking sheets. Bake for 3 minutes, or until softened. Transfer the pancetta to a large plate. Wipe off the baking sheets.
Season the persimmons with salt and pepper and wrap each wedge with a slice of pancetta. Secure with toothpicks. Arrange the persimmons on the baking sheets. Bake 1 sheet at a time in the center of the oven for 4 minutes, or until the pancetta is crisp.
Transfer to a platter, drizzle with the vinegar and serve. Make Ahead Wrap the persimmon wedges earlier in the day and refrigerate until ready to bake.
