If you just want some good pork in the cuts you want, then your local farm shop or farmers' market might be best for you.
If the half-a-pig-with-minimum-weight thing works for you, you'll do it again. You're not a bad person if it doesn't work for you, but neither is the seller a bad person for selling it this way.
You can sometimes ask for particular butchering, you may even be able to ask the butcher to make some bacon for you. But everything that isn't just taking it how it comes is of course going to put up the price.
When it comes to doing your own scheme, you'll no doubt want to offer something that would suit you. So you could work out some sort of Pack A, Pack B, Pack C set of options.
I recently slaughtered a Jersey heifer, and offered packs that would weigh 10kgs and contain a roasting joint, a pot-roasting joint, some steaks, some burgers, some mince, some stewing steak. No individual weights, I just left it to the butcher. So far everyone has seemed to be happy with what they got.
Some people like their joints bone-in skin-on, some want them boned and rolled, some like them stuffed. Some like the belly in a slab. Some would like some bacon, some won't want sausages, or do want sausages but also want rolled shoulder. Some want plenty of chops, some want more bacon less chops, or a loin joint and ribs. So you could try talking to your butcher and coming up with three or four different packs, each of which would use up half a pig but which offer a different selection of cuts. Prices may vary according to the amount of butchering required.
Adding bacon or ham as an option might give delivery issues, as the customer would need to take the pork as soon as butchered, then come back for the bacon a while later. But your butcher may be prepared to oblige.