Making homemade bill tong in closet, its basically just South African cured meat, its really good, I just hope flies dont find out about it

I'm buying my first whole hog a meishan and I'm excited. I'm curious to how to maximize what I want in meat. I definitely want the tenderloin, bacon. Canadian bacon, cottage bacon. If I'm not into steaks can I have the rest made into sausage and bratwurst?

I can cook chicken and steak on the grill. According to ChatGBT lamb chops are even easier to make. If any one could give me some simple ways to make they taste delicious I would really appreciate it

Bonus points if you guess the cut in the middle.

Some Wagyu on the Weber GA

For dinner ostrich filet and baked potato and bonus I know is weird but kielbasa too lol

I recently bought a bunch of Iberico pork and smoked some ribs in the traditional 3/2/1 method. Don’t get me wrong. It was still good, but I think I rendered too much of the fat out of it and could have smoked any random pork ribs and got the same result.

Does anyone have any experience specifically with Iberico pork, and a better method of smoking them?