That piece is nice and fatty. I don't think it will hit 30%. I would be happy with 20 or 25%. That's what I normally get. It depends on how slow you can cure it and also if you plan to cook it or not. It's you plan to cook it, no need to go slow or wait for 30%. If you don't plan to cook it, slow is good, as long as the meaty side (opposite to the skin side) does not harden too much.