I like to use what I call the "Supermarket Test" which is a common sense based test. If you bought fresh meat (beef, pork or chicken) at the supermarket would you still eat it after 17 days in your refrigerator?
    If it had been left whole with the hide on to prevent dehydration, it could last that long refrigerated in a cooler under 36F. However once it's skinned the dehydration process takes over, after 17 days it would be extremely dried out and bacteria growth may have started even at cooler temperatures.
    If you had it all made into sausage the added ingredients may mask any problems. If made into steaks/roasts I would expect a very low return of very dry products.
    You best luck would be if the processor froze it until he was ready to process it and then thawed and processed it. That would result in the least problems.
    Good luck,

Dave