Sean used a reciprocating saw and a meat saw to slice down the backbone. We had trouble with the reciprocating saw getting too hot - you can see the white fat as he cuts in the photo below.
The meat saw, which we purchased at a restaurant supply store and also used on the cow Sean butchered last year, has a blade that easily bends and was a pain to use. We haven't found a better saw option.... but in the end, between the two, it was done.
Friends held the feet while Sean sawed. The carcass next to the hog is a deer, as it is also hunting season here.
We split the hog into sixths to bring inside. The two front shoulders, the side slabs, and then the rear legs.
The kitchen was sausage central and the dining room was the chopping, slicing and break-down local. We used the KitchenAid grinder attachment and an antique manual one that our friends brought over. We have a KitchenAid sausage stuffer, which stinks and so we bought a 5 lb. manual one from amazon, which works great. While the KitchenAid grinder works quickly, I did not like that it was too loud to talk over, which is not a problem with the antique manual one. I will definitely be keeping an eye out for one.