I decided to pull the pig jowls from the curing fridge about 7 weeks into the process, mostly because we were going on vacation. They could have hung longer, but they were ready to go as is- having lost a great deal of their moisture content. They look nice and taste wonderful. The chile flakes, rosemary and black pepper I rubbed into them after taking them out of the curing fridge lend a savory punch.
When the hard outer rind is sliced off, they are a lovely brick red inside marbled with lots of creamy white fat.
Time to make pasta carbonara.