Handle the pork using clean gloves. Place the trimmed jowl on a chopping board after thoroughly drying it with a towel.

It's important to measure the salt you use. The amount of sea and pink salt will be roughly 1 tablespoon, but the specific measurements for curing depend on the actual weight of the jowl. You want the sea salt to weigh 3% as much as the trimmed meat does. Moreover, you want the pink salt to weigh 0.25 percent as much as the trimmed meat.

Sea salt, pink salt, garlic, pepper, rosemary, and sage should all be combined in a basin and thoroughly mixed. Sprinkle the cure over the meat and thoroughly coat it with it by rubbing it in.

Put the pork in a freezer bag made of sealable plastic. Any stray rub should be picked up and placed in the bag. Remove the air and then seal. The bag should be placed in a baking dish, then chilled for a week. Give the pork a gentle massage through the plastic each time you turn the bag, which should be done once daily.

Remove the sealed bag from the baking dish after a week has passed. In the baking dish, pour the wine. Put on gloves and take the pork jowl out of the bag, brushing off as much brine as you can with your fingers. To remove more salinity, submerge the pork in the wine, and then transfer it to a fresh cutting board.

Cut a hole in the corner of the jowl about an inch from the edge using a sharp paring knife. Kitchen twine should be inserted through the hole and knotted where it meets the meat. Make a lengthy loop for hanging by tying the ends of the rope together firmly. Instead, you could use a meat hook that has been sanitized in place of the twine if you have one.

Take a weight reading of the meat. Keep in mind the meat hook's weight if you use one.