We occasionally raise a small number of pigs for either on-farm butcher or to be processed into retail cuts by a butcher of your choice.
We usually target 280 lb live weight before processing.
Each step of processing reduces the final weight of all cuts and the meat you eventually put in the freezer.
Hang weight (after gutting) is usually about 72% of live weight.
Final cuts usually = 67% of hang weight.
So, for a 280 lbs hog, the initial processing brings the weight down to 202 lbs. Further processing the hog into final cuts reduces the take home weight to around 135 lbs for a whole hog. A half share would be roughly 68 lbs and a quarter share roughly 34 lbs.