Melt butter in a large skillet over medium heat. Add pecans and salt. Cook, stirring occasionally, about 5 minutes until they just start to brown. Remove to a piece of wax or parchment paper to cool. Reserve 12 whole pecans for garnishing.

Place remaining pecans in the bowl of a food processor that has been fitted with the chopping blade. Pulse to finely chop pecans. Set chopped pecans aside in a small bowl. Remove chopping blade from food processor and add the grating blade. Grate the cheese. Turn cheese out onto a plate, remove grating blade and return chopping blade to processor. Return grated cheese to processor bowl, add pimientos and 1/2 cup mayonnaise. Pulse in short increments to just mix. Remove lid and check consistency. Add more mayonnaise a little at a time until the cheese mixture will hold together but still has texture. Pulse in chopped pecans until just mixed.

Form cheese mixture into a ring on a serving plate. Place a small bowl in the center for the jam if desired. At this point the ring can be wrapped tightly and refrigerated for up to 1 week.

When ready to serve, place jam in the center of the ring. Garnish the top of ring with flat leafed parsley leaves and fresh strawberry pieces. Place reserved whole pecans around the edge of ring. Serve with crackers and a spreading knife.