As someone who cures his own hams, bacon etc. I can tell you that needs to be soaked in cold clean water for a couple of hours before you cook it. Soak in clean water for ½ hour, change water, another ½ hour, change water, cut very small piece and taste for salt, if still too salty change water, soak for ½ hour and check again. Repeat until desired salt level is achieved.
Well, it’s one of those ‘southern’ things. We season our beans, greens and peas with the salt pork and we leave the salt there on purpose. Then we don’t have to add as much additional salt. I grew up on the stuff in all of its salty splendor when fried, even though normal people would remove it. I can’t explain it.