Okay, if you got chops... Grab the shanks and do an osso bucco. Brine first with some juniper berries and mace. Finish by frying in the leaf lard.
Key is that the shank is worked differently than on a pig with a large ham. With the large ham the "movement" of the pig is dominated by a "drive" from the rear end.
They also have incredible jowls. Make a grunicale for your antipasti.