Assuming like most all hogs, this one has been split down the middle. You'll find the same parts on each half - I'll talk about processing one half:
Starting with the head, you'll want to cut out the jowl, use it as you want (recipe, sausage, etc. - only a few oz. of meat).
Next, right behind the ear, is the neck. Trim out for sausage, and as on all of the following cuts, you'll have a layer of backfat and skin (if it wasn't skinned first - some skin and some scald and scrape and leave the skin on). De-skin all the backfat and cut into chunks to grind, put in a separate bucket and save as you go. You can cut the backfat into long strips about 2" wide and, with the skin down, hold the end of the strip with one hand while cutting down and away into the fat down to the skin and roll it off the skin cutting away from you, then reverse and finish the end you were holding onto. Cut up the fat into chunks for grinding. When all the fat's been skinned off, have it ground once through the fine plate into foodgrade plastic bags. Take home and put in pans and render down in the oven into the finest lard you've ever made pie crusts with!
After the neck is the shoulder and butt. Cut that off square to the side the neck is cut off about halfway up the curve of the hock (about 8" parallel to the edge where the neck was cut off of). Turn over and take off the ribs and backbone, then cut the butt off the shoulder cutting horizontally across it about half way down it. You could save one shoulder or butt for smoking and pulling and put the rest into sausage if you want a lot of sausage, or you can cut the butt into pork steak or country style ribs. The shoulder can be roasted or smoked for pulled pork whole, center slices taken out of it and the ends boned out into sausage, or cut up the whole thing into sausage, or bone and roll it for a pork roast.
Next, is the belly and loin. Down at the other end is the ham. If you cut the ham off the loin/belly parallel to the the hock being cut off square, it's about the right angle. There should be just a small roundish bone showing.
Cut the loin from the belly with a saw, leaving ribs about 4" long in the center of the loin. The loin consists of 3 parts: the first 7 ribs from the shoulder is called the rib end pork loin, then the center, then the loin end, about 10" from the end of the loin.
The rib end can be roasted, cut in half then into strips for rib end country style ribs, boned and rolled, cut into ribend chops thin, reg or thick, boneless chops or put into sausage...
-con't-