Yesterday was my second encounter with whole pig butchery. The first was about a year before I enrolled in culinary school while taking a weekend butchery course at The Pantry via the Seattle Meat Collective. It was through a series of these courses (sausage making and charcuterie as well as pig, lamb, and beef butchery) that lured me into the culinary world full-time.
Pig butchery was as is, by far, my favorite, not only because pork is flavorful and delicious, but because of the immense possibilities of the resulting product - bacon, pork belly, coppa, salame, mortadella, chops, loin, sausages, jamón, speck, prosciutto, hocks, chitterlings, chicharrones, guanciale - almost all parts, including the skin, fat, and intestines - are usable and very little gets wasted.
As with my first class, both styles of butchery were demonstrated, American and European, one on each half. The main differences in style are as follows, both focused on catering to their respective customers based on cultural preferences.
In the bottom left corner photo, American-style sub-primal cuts are displayed in background and European in the foreground.