EDIT - I didn't see the cut list until after I posted.
Welcome Aboard!! I guess the best answer to your question is: How good of a deal do you feel you got? When it comes to hogs, buying a whole, half or a pork 'package' has different value to different people. The supplier is VERY important, as is the skill level of the meat cutters.
For some history, I make my own sausage, belly bacon, loin bacon and prefer to make ham from front shoulders instead of rear legs. I like to sort through racks of ribs for the best ones, I have no problems buying whole loins and tenderloins, and I shop at certain markets that know how to cut full-size pork steaks, or pork chops to order. When I grind pork I use pork butt, and adjust the fat content through trimming for different applications.
Looking at your deal through my perspective my comments are below, and no disrespect intended, I'm just being honest based on my personal likes and experiences.
- The 50 pounds of sausage does not appeal to me because I don't know the fat ratio, and might not like their seasoning (and especially their salt ratio). This would be a big gamble unless I had sampled each recipe.
- I don't know what Iowa chops are, but will assume they are a good product.
- The 8 oz pork steaks would be too small for my liking.
- The 10 packs of smoked ham steaks sounds good.... but I've not tasted many 'ham' products from local producers that I liked. Custom butchering is one thing, but being a custom butcher AND smokehouse is harder to come by.
- The same ^^^ holds true for bacon, I just really like my homemade bacon. And when I do buy bacon from the markets, I'm super picky on the lean-to-fat ratio and thickness of slices.
- I like brats, but again... would I like their brats?
- Things I didn't see on your list are, hocks, shanks, a neck roast, or plain ground pork. Plus, I would have asked for a coarse grind (aka chili grind).