I believe you have to make a brine and let them little piggy tails soak. You can try using pickling salt to make the brine, since it's made without iodine so it won't discolour the meat. Try finding an italian or asian (thai or veit) food store, they eat a lot of salted meats, so you may luck out.
Be prepared to let that tail soak for a good amount of time, so it can really tenderize the meat a bit and get that distinct salted flavor.