I recently had a go at butchering half of a dressed pig carcass. Various relatives-in-law had raised 3 pigs this year. They got up to slaughtering weight while I was there on holiday. They were taken to a small processing place to get turned from live pigs into frozen packages of various cuts and sausage, but my father-in-law was kind enough to have them reserve half a carcass for me to work on.
It was fun. Quite gratifying. Harder than it looks but easier than you think. I first separated the tenderloin (and the kidney), then cut the ham off. Then split the remainder of the carcass lengthwise, leaving the belly side and the loin side. Cut the front shoulder & spareribs off and split that up into smaller cuts. Cut the hock off the ham. Separated some ribs from the belly to leave a bacon-ready cut. Cut a stack of chops then separated the rest of the loin into ribs and a boneless loin.
Rendered a couple big jars of beautiful, pure, white lard from various fat bits I cut off. Trimmed the loin and the chops to yield quite a lot of lovely, firm back fat. Made a nice pate out of the liver. The sausage turned out well. The pork chops were great. Lots of folks sampling quality pork for perhaps the first time. It's supposed to have flavor! These were happy pigs, well raised in a good-sized outdoor foresty pen, fed organic meal with lots of supplemental offcuts from the large vegetable garden.
Day 1: butchered the carcass, including some rough cuts for sausage, rendered some lard, made a rustic pate out of the liver. Pork chops for dinner.
Day 2: made 9 lbs of sausage, started the belly curing into bacon