Making your own pork products is not as difficult as you would think, and the quality of the meat is far superior to anything you can buy at a reasonable price.
Most of your pig just needs to be divided into its particular cuts, like ribs and steaks. A great link describing the different cuts available from a half is:
For some items, a little more work is required.
Lard is an extremely useful item to have in your kitchen. It is easier to produce at home than vegetable oil and has a lot more nutrition. You process lard and leaf lard in the same way, though you should keep the two separate, as leaf lard is of a very high quality and can be used to make delicious pies and desserts.
Rendering lard will take the better part of a day, so it is a good idea to refrigerate your lard after butchering and start this process in the morning.
You can now either smoke it (with or without a glaze), boil it or save it for baked ham. All should be frozen if you want it to last, as this is a short-term cure, not a long one.
1 tsp pickling salt
1/2 tsp sage
1/8 tsp ginger
1/4 tsp nutmeg
1/4 tsp paprika
2 oz water