Why do you soak in ice water? Just curious...I've heard this before from others but I haven't done it myself.
I pretty much treat mine like deer. Bone in pork chops, tenderloins, roasts from the shoulders and rumps. Here is where I differ from the deer...from these roasts I make large portions of pulled pork, carnitas, chili verde etc...any recipe that calls for long, slow, wet, cooking, and serve them at parties. The last time we had a big get together I cooked up one roast and turned it in to pulled pork and another roast a turned that into chili verde. Fed 13 folks over two days of crabbing (crabbing was bad this year, so we ate wild pork!)
I try to trim the fat where I can. Our pigs in my area of California though feed on acorns, acorn mast, vineyards (red and white grapes and vine roots) and other tasty forage, so I've had some pretty tasty pork fat on mine.
I'd love to start making sausages so I'm looking for recipes on that. Right now I have a bunch of country sausage in the freezer with some shoulder roasts...all the backstrap, chops, and tenderloin got eaten first!