Hi Woolly,
Firstly, yes you can freeze and then brine at a later date. my tip is- rinse, dry with papertowel, sit on papertowel and air dry in fridge/cold larder for 24hrs prior to freezeing. You get less exudate on defrost, you can also do this for 6/8hrs prior to brining.
*wet cure only* as a dry cure you want to use the water in the meat as this creates the cure.
85kg is a baconer not a porker, so yes you can make great Bacon, use the Jowl for guanciale, the back for bacon and the belly for pancetta. That way you get some of everything.
If you have a local charcutier ask him if he will make you an air dryed ham, this will then last the winter, long after you have eaten the fresh 'holiday ham'.
Do you have a book on charcuterie? If not have a look at Michael Ruhlmans.