If you’re like me, nothing gets your mouth watering like some good salted cured pork jowl butt.
Well of course I’m kidding. I’d never recommend adding salt to cured pork jowl butt. Why waste your time? (Or the salt?) Pork jowl butt pretty much stands on it’s own. Shit, in some circles salting a jowl butt is akin to culinary heresy. The important thing is that its cured. Jowl butt can be cured and not salted but never salted and not cured. Woe unto the bowels of he who does not heed that little bit of jowl butt wisdom. A fine line it is between basking in the savory glory of jowl butt and wallowing in the intestinal fury of trichinosis. You can take that to the piggy bank.
If one must salt the butt, the question arises: sea salt or regular salt? Connoisseurs agree that sea salt is the preferred additive for those with a pallet sensitive to the subtle nuances of jowl butt. For the jowl butt layperson, regular salt should be fine.
As you can probably tell, one could plumb the depths of salted cured pork jowl butt for eons and only scratch the surface; the subject is simply too vast and few have the requisite disposition and presence of mind to embark on such an epic undertaking. Well don’t beat yourselves up for it. Salted cured pork jowl butt can be enjoyed by anyone, from the erudite jowl butt aficionado, to the uncultivated but curious neophyte.