They mean that they will do all the pigs the same. Their basic cut is shoulder, loins, belly and legs so I would expect shoulder joints, chops, roasting joints and strips of belly pork. This is what our abattoir does. Our butcher does a different cut so we can have joints from the loins instead of chops, we get pork steaks and he can dice or mince shoulders.
I would suggest you talk to the abattoir because nothing is a given in these places. And give some thought to want you want. Maybe send in one pig first as a trial run. Always write down what you want and give it to them.
Think about -
Shoulders - do you want them boned and rolled in joints or did you want sausage, dice or cubed?
Loins (upper middle section of pig) chops or loin joints
Legs (two on a pig, back ones) roasting joints.
Belly - strips, joints.
Do they do sausage?
Try and ring them.