Melampus: Our smoker is big enough to fit a small car!
Eamon: Send me a PM. I'm in Houston.
We do traditional seam butchery, for the most part. The bulk of that sow will turn into dry cured meats.
As far as books go, for beef Underly's The Art of Beef Cutting is great. A more general book is the CIA Meat book subtitle Identification - Fabrication - Utilization. Whole beast butchery is okay, but has its issues (I guess all these books do). Although, to be honest practice is the best way to get good. It is hard to translate a video or picture into practical knowledge of seam/muscle location and clean bone removal.
That said, once you can cut one larger animal most of the techniques are pretty much the same animal to animal. Long ago I was taught to cut a pig hind leg one day and was given an antelope back leg the next and was told "You know how to do it." I didn't believe them, but found out I did when I started. The basic idea was the same, the only difference was the final seams you follow to make steaks and other cuts.