Deerstalker
I have a basic cutting guide for butchering a 1/2 pig on my website in the sausagemaking section, just click the WWW on the bottom of the post. My information was mainly gleaned from an excellent booklet from the MLC (meat and livestock commission) called A Guide to Innovative & Versatile Pork Cuts, and they supplied it free of charge. You can also use the 'contact us' facility on their site, to request a copy of the booklet.
http://www.mlc.org.uk/Meat and Livestock Commission, PO Box 44, Snowdown Drive, Milton Keynes, MK6 1AX. contact Keith Fisher or Viv Harvey on 01908 677577.
Othmar Vohringer has an excellent tutorial on his site.
http://members.shaw.ca/masterbutcher/tutorial/tutorial_introduction.htmlButchering a pig is relatively easy once you take the plunge, and I did a pair of deer using the same method, although I skinned those as well. All good experience gained.
Regards, Paul Kribs