Having no refrigeration, I do my hogs in late fall when it's just above freezing (up to 40 degrees) during the day and just below freezing at night. They generally only hang overnight or maybe two nights at most (depending on how many I do and if I can get them done in one day). I scrape and leave skin on my baconers (especially the shoulders, hams and bacon) and scrape the skin my larders.
After being scraped of fat the skin from some of the larders is used for pork rinds . The rest is thrown in the pot to be rendered and becomes lard and cracklins. Ham, bacon, shoulders, jowls and hocks are salted in the saltbox for a couple of weeks or so, washed and hung to spring then cold smoked... usually with apple but occasionally with hickory or corn cobs. They are then hung to age anywhere from 6 months to several years. I also make, cure and smoke several different kinds of sausage.