If using fresh yuca, carefully peel off the thick two-layered skin and cut into large (about 4-inch) chunks. Halve them lengthwise and trim away any spoiled-looking bits. As you work, drop the prepared yuca into cold water to keep it from discoloring.
Drain the yuca and place in a large saucepan with water to cover by 2–3 inches. Add the salt and bring to a boil over high heat. Reduce t