It doesn't take much.Think of all the stuff you could possibly need while butchering a hog.
Steel to re-edge knife
Bucket of warm water
Bucket for offal - might need two depending on hog size
Bucket for organs - heart, kidneys, liver, etc - that you want to save
Hammer to knock hog unconscious OR .22 gun to kill hog
Chain to hang with.
Means to raise hog for hanging to bleed. (Tractor, block & tackle, strong muscles)
A place to hang the carcass to chill.
Stone plus oil for sharpening knife
Bone saw (~$25 at Northern Equipment and elsewhere)
Optional if you want to scald & scrape instead of skinning:
Source of hot water
Large tank (drum, bathtub, etc)
If this is your first time I would suggest skinning. You'll likely do a poor job of the skinning but that's okay as scalding is more complicated so leave it for another time. Take your time. Try and not cut muscle at all when skinning. This is especially an issue on the bacon.
It will take you a long time. Plan on this being the only task for the day. Have help. Take breaks.
Sugar Mountain Farm
Pastured Pigs & Sheep
in the mountains of Vermont