Pork Jowel Glands??

I just put my first two pork jowels in the fridge with a dry cure recipe from the Ruhlman 'Charcuterie" book. He emphasizes the importance of removing all the glands, but having never seen anyone else do this I was not sure exactly what this meant. I removed the "off-color" parts, but there was a lot of other tissue that my uninitiated eye thought looked "glandular-ly." It's not exactly something you can find on Google images. Is the fatty tissue with small circles of meat glandular, or is that the good stuff that appears in the photo above?
thanks...