Are you using Ruhlman's books? They're very good.
Bacon: each side of belly in half so 4 pieces per pig, skin off (unless you want to look at nipples), cure each half as and when you need it and leave the rest in the freezer uncured.
Chorizo & salami: make sure you have a decent slab of back fat, as the other pork fat is not suitable (too soft). Use sausage casings and they'll dry properly and within a few weeks. An A4 sheet sized slab will be more than enough.
Air dried ham: we found bone in easier than boned - the fat inside has less chance of going rancid and the ham overall has less chance of being too salty as you don't need to push salt inside. Our best was cutting the legs in several pieces and then curing it - in lumps of say a kilo or two, because once you start slicing the ham it'll dehydrate and become much saltier (meaning you have to eat too much in one go if the leg is left whole).
Never heard of nduja.
Guanciale: best we had was when the cheek pieces were large and roughly triangular. Leave skin on. Delicious.
Also consider pancetta (bacon with pepper and herbs) and lardo bianco (cured back fat). Then there's this shoulder cut, can't remember what it's called but it's in Ruhlman's second book. You can cure pretty much any cut, really.