Bacon and hams are a problem for small-time hog farmers. We raise 3 or 4 hogs per year and sell 2 of them. We had the bacon done once out somewhere like Burlington or something, which would be a very long drive for you, obviously, and actually I didn't really like it much. One possibility, depending on the size of the operation, is to cure it yourself. We bought a masterpiece electric smoker, a meat slicer, and some decent-size plastic pans, and we do a simple cure, smoke and slice the bacon ourselves. Yes, it is true that you cannot sell bacon that you process yourselves. But I believe you can sell a fresh pork belly that is processed at a USDA inspected facility and then, as a friendly favor, process the bacon for your customer at no additional charge. (You might have to factor this into pricing per pound.) In case there are food nazis reading this thread, I am definitely not saying that I do that myself. Of course I do not. I'm just saying that it is a possible way to do things. Only doing like 4 hogs, we can do all the smoking in two runs through the smoker, and it's not all that much work to deal with.
The hams are always an issue, too. We typically tell our buyers to get them as ham steaks, and you can easily cure a ham steak over night in your fridge--or else to just get the hams put into the sausage. One buyer likes to cure her own hams, so she buys whole hams and enjoys the process. But nobody around us does hams, so it's always a tricky part of the sale.
