Whoa! A sub 200#'er and ya had to turn it down for weather! Bummer. I've had to make emergency butchering calls exactly like you stated here in the past.
Here's what I do: t-shirt, under armor, flannel or two, carhart bibs, ice kings and a warm chook. The important part however is: white cotton gloves and a size or two too large blue butchering gloves. When skinning I'll use a cheap mechanix style glove, (channel-lock brand) the cold and wet make it a real b**** to try to pull hide with frozen hands. If it's above, say ten degrees, that's my setup.
If it's a real ball-froster out there, I'll blue glove my left over cotton and use good choppers on my knife hand. Or a good thin winter glove under one of those heavy BBQ orange gloves on my left and a meat-hook. After primal cuts, on the dinner table she goes! A hook is almost mandatory for when it's below zero. Stay outa the wind and work fast!
I don't like to cut bone or spine, so I usually have to make more cuts than others. So I really have to be quick in meat freezing weather. The hardest part is getting the hide off for me. But, I like to wash the animal down if it's dirty, and they usually are on emergency calls.
I don't normally glove up like I should, but when it's colder out I do. You can't let it hang like you'd like to in the fall, but to be honest I see little gain in swine hanging. Beef can be air aged later on your higher end cuts.