2 pigs assuming you will want to make some bacon, ham and sausages.
Pig 1
Loin done as chops. End of loin as steaks.
Shoulder boned out as a joint/ or as shoulder steaks.
Leg cut in 2 or 3 joints (can be boned out but not necessary)
Belly boned out, cut into 2 or three (fantastic on the barbie or just thrown into a hot oven)
Pig 2
Side 1:
Loin skinned and boned, cut into 2 or 3 for bacon.
Belly, skined and boned, cut into 2 for bacon
Shoulder boned out to make a shoulder ham.
Leg boned out to make a ham.
Side 2
Loin boned and rolled as a superb joint
Belly, shoulder and any bits minced for sausages
Leg cut into 2 for roasting joints.
Alternatives:
Shoulders can be minced for sausages/pork mince/
or cubed for casserole pork.
Belly boned and rolled can be stuffed for a superb roast
Heads cut in half for pate. Dont forget liver pate too.
Use trotters for tasty sweet and sour dishes. Or boil for hours on the range for gelatine for the pork pies.