First I always save the heart, and if the hog is not too big I save the liver, assuming they were not shot up.
After hanging in a tree at camp and skinning, I take the shoulders off. They make a great roast with vegetables. [I try not to shoot the shoulders they are that good]. Then I pull the backstraps off. I cut the backstraps very long all the way down the neck to the back of the head. Later the neck meat is cut off and it makes a great piece of meat to cook whole on the BBQ or as a roast in the oven.
Then I pull the tenderloins out.
Then with my Gerber saw I cut the ribs in half, then remove the other half from the backbone, thus giving me 4 strips of ribs from each hog.
I then cut the hams off of the pelvis bone. Later when we are home my wife usually bones out the ham and cuts it into steaks for the BBQ grill or for chicken frying.. we cut the backstraps into steaks also.
We package everything using one of those vaccum machines [Food Saver], highly recommended.

Last time we ate wild hog, yesterday at our familys Christmas celebration, cooked as a roast with vegetables, everybody loves it. WE saved a large ham whole, added some neck meat and cooked it up. About 10 lbs of meat. All that was left was just enough for my father in law to take home a small snack. We also had a turkey and a ham. About half of each of those was left over. The wild hog is REALLY good.

When I get done butchering the hog there is not much left in the way of trimmings. If we want to make our own sausage [I have a grinder] I just use meat from the neck and rear hams.
Wild hot is my favorite wild game meat.

Also let me add I have killed several Boars in the 275/285 lb range [weighed] and 2 Boars over 300 lbs [one bottomed out my 300 lb scale so he was at least 325+. All of them were very tasty. Even the Boars that smelled REALLY BAD once you get the skin off the meat has no bad odor, no bad taste.
My favorite sized pig to shoot for the pot is 250 to 275 lbs.

I quarter the hogs up and then cut shoulders and hams into 3-4" chunks on a band saw. The backstraps and tenderloins go into steaks and the ribs and chunks go on the pit.

We barbeque quite a few of our pigs so the processing is not really that tough. I'm not sure ethical is the right word when applied to pigs around here. They're vermin and I enjoy hunting them immensely, AND always use the meat so far......but if I could kill one while I was leaving the country, I'd do so and leave it lay. I respect them and personally am glad they are in this area, but they deal a lot of misery to farmers and ranchers and are directly competitive with deer. It is nearly impossible to kill enough of them without dogs to CONTROL the population, much less exterminate them.

Many of the local farmers were shooting them and leaving them to rot. I've converted some of them to eating SOME of the pigs. Amazing how many people think that a boar is no good to eat, period.