Those are the most out of whack numbers I ever heard:
How much does it cost to butcher a pig?
Hi there and welcome!
I'm not sure anyone who was originally on this thread will answer, it was last updated in 2013, but I'll play :)
I've never dealt with a farm raised pig. I've only dealt with feral hogs so that is the best info I can give you is in that regard.
A game processor in the TX areas I know if will charge approximately $60-75 or in that range to skin, cut steaks/roasts, do any straight grind, and package for you which seems to be vac seals more often than not from what I see these days.
I have never met a game processor that will scald/scrape or otherwise de-hair a pig so I cannot comment there.
If you want sausages, jerky, or any specially prepared cuts they will charge various prices which are usually $3.50 a pound or greater.
Additionally they may say "we must add 'fat' to your sausage" which translates into them buying meat from the store and grinding it/combining it with your meat. To me this is a bit of a racket to make more money off of you when all they need to do is buy straight fat to "add fat".
I think it is a bit funny to get charged a "kill fee" if you have the means to go and shoot the animal yourself. I have killed many feral hogs hunting and had no problem in this department.
If needing to kill a farm raised pig I personally would use a rifle that had a round with an all copper bullet just to ensure there was no lead spread into the animal I'm buying.
I've heard of a number of people reporting that they kill pigs with a 22 long rifle about 2 inches way from the pigs temple, eye, or ear area. This would save the "kill fee" if that is all it is being charged for lol.
Now I would totally pay the "kill fee" if it meant they also de-haired the pig.
As for cost of the pig, again I have only dealt with feral hogs/pigs so I personally would start with the least expensive, decently raised/treated pig and go from there. The ones I shoot and eat are living the hard wild-life working every day to get a meal and they eat whatever they find. So provided that the farm raised pig wasn't just fed pure junk, I don't think it could be any worse then a feral pig that eats whatever it can find.
I personally process all my own animals so I have the equipment to grind, stuff, vac seal, etc. If I could get the animal deboned into the roasts, whole cuts (backstrap, tenderloin, ribs, belly, shanks, etc.), excess fat (yes keep it for sausage making), and finally the scrap meat (used for grind or stew) as all part of the "kill fee" I would take it from there.