I rarely gut anything unless I have too to get it out of the woods! I use the strip method except I do not do the belly just the sides and back! hanging upside down I strip them to the neck ,cut the front legs off at the knee joints ,take the shoulder ,then the back strap,then fillet the hams off the bone,if it is a good sized hog I make a small cut in the flank area and pull out the tender loin.the only waste is the ribs and I'm not a patient person so I prefer not to eat around a bone,it is the exact same principle as filleting fish.
Here's where you wont belive me it takes me less than 30 minutes to do a 200 pound animal and if everything goes smooth I can do it in fifteen I have actually videoed this method .