Never under estimate how much pork your finished pigs will provide you with. Discuss fully with your butcher in advance what cuts of meat you would like back and any curing you require.
What are you going to do with the masses of pork from your pig? Who is going to bag it?Should you get it professionally vac packed? Curing some for bacon yourself or the butcher? How much does all this cost?
Ask the Questions and get the answers.