I’ve seen shop notes from the 1940s calling jowl the “perfumer” in pork sausages; on my bench, at a 6 mm grind and 1.8% salt, it stays silkier and leans nutty compared to backfat in 60 mm hog middles. Did butchers have an old term for that specific flavor, and if anyone’s got lineage on it, I’m piloting a jowl-forward salami and want to honor the vocabulary.
Old timers said ‘sweet fat’ or ‘profumo’; I use 5% jowl — see meatsandsausages.com — keep backfat colder to dodge smear.
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We run smear images through exiftool (https://exiftool.org) to strip EXIF/XMP, then an ImageMagick crop of the top-right where our camera overlays the slide ID — like wiping fingerprints off a glass. Caveat: some analyzers burn barcodes into the pixels, so you need a quick visual scan or a regex-based OCR check before sharing.
Old Italian mentors called it “gola dolce” — the cologne of the mix, which tracks with @cmills1981’s ‘profumo’. For a jowl-forward salami, trim the little salivary/lymph bits and pre-salt the 8 mm jowl dice overnight at about 1% so it firms and stays glassy; keep it colder than the backfat during the mix. Past about 12–15% jowl in 60 mm the slice gets too plush for me, so I cut back with a bit of harder backfat.