uncured smoked pork jowl. Ideas?

Keep that sucker in the freezer. Save it for New Years Eve.
Black Eyed Peas cooked with Hog Jawl. Served with Turnip Greens and Corn Bread.

That's Southern NYE/NYD tradition in the south. And make the corn bread and use that sop up the 'pot likker' from the greens.

The label specifically says uncured smoked pork jowl. From a small local farm. So it's not guanciale. That's why I was looking for some guidance.

In classic Italian cooking in Italy, they would use smoked guanciale in lieu of pancetta in such dishes as pasta carbonara or a'la matriciana. Use it as you would pancetta or bacon lardons in just about any dish. (it's probably cured, just curious why you think it's uncured?). Mario Batali uses it a lot, just search on guanciale and batali....

I would go in a more Chinese direction: slice jowls thinly, stir fry with green beans, hot chili paste (like sambal oelek) & soy sauce. It's similar to my favorite dish at a local Hunan restaurant where they use their house-smoked 'ham' (it's more like bacon).

Warm it up slowly and serve on a bed of sauerkraut with some good sausage and exotic German beer (bud lite is not German)

Wouldn't the curing process be what gives it the saltiness? If it is uncured and only smoked it shouldnt be very salty. Right? Trying to figure out how the smoking would have effected the water content and flavor. I will try a small sample after defrost.

I would defrost it and fry a small piece to get an idea of its salt content. You may need to blanch it for a bit if it's excessively salty. From there, it's pretty good in something like carbonara, or cooked with winter greens.