My father always had two pigs in a pen at the end of our property. There was a big board across the top of the pen and I would get on that board, sit down, and watch the pigs. When cold weather got there, he and one or two other men would kill the pigs and hang them up and dress them. I was never allowed to watch them kill the pigs or dress them.
He had a smoke house where the meat was kept. My mother made sausage and my job was to push the meat into the hand sausage grinder.
We had bacon every day for breakfast and pork products all the time. I'm glad you got that pig. Will you do sausage, will you slice it for bacon? I guess the question is, how will you process it?
I don't make bacon as such, because the bellies on the feral pigs just doesn't run to bacon like the commercial hogs do.
After I cure and smoke a chunk of the meat, I slice it and use it for sandwiches, sliced pork, and breakfast meat.
I could make sausage, but that's generally something I do as required. I've got the grinder attachment for my KitchenAid. It's just as easy to thin slice some pork and fry it up for breakfast.
/johnny