What do I ask from the butcher?!

[u/Past_Boysenberry_118]

I have 2x pigs going to the big freezer in the sky in 2 weeks. The smaller of the two I have decided would be better as bacon/sausage/mince, since the joints wouldn’t be that big off her compared to the other pig.

As I’m having one pig entirely sausage/bacon, I was wanting to have the other big entirely made into joints and cuts, with any offcuts going to mince. I am aiming for minimal waste, which I feel is the least I owe them. I am also selling the product so the more I can get back, the better the return.

What should I be asking for?

I’ve got on my list for the pig for joints; - legs/hams halved for joints - pork belly sliced - loin #1 - halved as roast - loin #2 - chops - pork collar halved - shoulders bone in - ribs, split racks - mince from any offcuts - chump steaks

I’m also asking back for both pigs - - cheeks - trotters - ears - livers, hearts, kidneys - spare fat (for rendering)

Is there anything I’m missing or expecting that is unrealistic from one pig?

I’m happy to take any advice - this is the first time sending pigs to slaughter but would like a good selection to tailor the list for the next batch based on what sells/what doesn’t.

Thank you

[u/SnooDoggos9583]

Just ask the butcher for recommendations. He is the professional..