(Many apologies to any vegetarians here.)
Very thoughtful of you, Dear. High on the hog is where the loin chops, the most valuable cuts, come from. Just below the fatback.

You can read about how to slaughter and process a pig here:
http://members.tripod.com/~BayGourmet/pig.txt.
Warning! This is not for the faint-hearted. I've seen hogs killed both on the home farm and commercially, and this article just about made ME sick.