Hugh does a grand job in ideas for processing your pig!
We have used his curing methods for our bacon, and made the most wonderful gammon using the tried and tested method from Hilarysmum.
With the gammon, it takes about a month for a good size leg to be ready for cooking, and then I love to use a recipe I have had for years from one of the original Dairy Cook Books for party gammon. I will search it out and put it in the recipe section.
We make a lovely meatloaf/faggots from the offal, and brawn from the head and trotters. I have yet to make black pudding but will give it a go in the near future.
We do not smoke our pork. We were going to, since so many people like smoked bacon/gammon. After tasing our pork we came to the conclusion that the taste stands strong an mighty on its own, and for us the natural taste of our pork doesn't need to be masked by the smoking process. For anyone insisting on smoked pork there are other places to buy it from.
It is a pleasure to eat the meat that you have grown and processed and a feeling of great satisfaction that you piggly has been loved and contented and lived a happy life. With that in mind it is with Hugh's philosophy that we respect what we have and try to waste absolutely nothing of an animal that has give us so much.