Re that other curiosity ...
the majority of the pig bones were from just one quarter of the animal - the right forequarter
... I have consulted M'Lady Boreades (a highly-skilled veteran of the Contract Catering industry).
Nowadays we regard the pork hindquarter as the prime cut, as it has more meat. The forequarter tends to have less meat and a higher % of fat. But that makes it a sweeter cut of meat when cooked for those that still like a full-fat diet.
Why just the right forequarter? My suggestion is just a guess, based on packaging of the cured meat for transport. It would be easier to pack like-shaped objects together. Somewhere else got the left forequarter batch.