Hi
I sent our first 2 pigs off a couple of weeks ago, so I know exactly how you feel. I wanted something similar i.e. roasting joints, chops, sausages, some belly pork & some hams to brine.
This is what I asked for:
Pig 1
Belly - thick end joint, rest cut into strips
Loin - long roasting joint from head end, rest cut into chops
Shoulder - large joints
Legs - joints for ham (gammon, slipper & corner)
Head, Trotters, Tail & Bones for the dog
Rest - sausages (course mince)
Pig 2
Belly - sausages
Loin - chops
Shoulder - sausages
Hind legs - joints for ham (gammon, slipper & corner)
Head, Trotters, Tail & Bones for the dog
Rest - sausages
I was very happy with what we got back. This has given me a variety of different sized joints (as I didn't use all the leg joints for ham so I will roast these), plenty of chops & loads of sausages (60 lbs in total).
I may well in the future have a go at doing my own bacon, salami & dry cured hams, but I didn't need the hassle first time around & I'm glad that I made this decision as it has been way too hot to have that much meat hanging around & I didn't have enough fridge space available, so most of it went straight into the chest freezer!
I have been getting my pork from a local rare breed supplier, by the half pig, for a while now & have always been pleased with the product. However, nothing tastes like your own pork - very satisfying.
I hope this helps a little & good luck.