Digging up an old thread.

We slaughtered one pig and ate her, then the last year we slaughtered the other two. Holy bacon side and pork chop. I learned you only want to feed out the pigs for a year, not two. When we took the second two in, hanging weight after dressing was around 800 pounds. We filled 3 freezers and sold half a pig to help cover processing costs. I believe we ended up with over 600 pounds of meat. I had them cure the bacon this time, and it was delicious.
We have no pigs right now, but I think we will get another one or two and just feed out for a year. My wife still bring home food from the restaurant and the chickens eat it, but they dont taste as good as the bacon.