You're going to want to do some studying of the state sanitation code at ILGA.gov. Just because you dont have a county HD doesn't mean you don't have to follow state regs. You're wife's operation is probably a Category 1 (low risk) food. Your pork would be Category 3 (high risk) requiring manager level food safety training. Also, unless commercially processed you will need to label those packages for contents and date. I would also get insured, somebody gets sick yoy don't want them coming after your house.