Begin by weighing your piece of pig jowl, then calculate 4% of the total weight. The number you get is the weight of salt needed. Rub salt into the jowl to completely cover. Wrap tightly in plastic wrap and place in the fridge for 1 week.
After 1 week remove the jowl and roll in the black pepper, then tie with string. Weigh again and work out how much the jowl should weigh once it’s lost 35% of its whole weight. Write this on a piece of paper and attach it to the string, then hang the jowl in the fridge for about 3 weeks, or until it has reached the right weight.