We have 2 pigs that we plan to butcher in the fall. We'd like to line-up a couple of buyers for at least 1 pig (or 1+1/2), and we'll keep the remaining meat. I'm not sure how to go about figuring the price to sell it. Do y'all split butchering costs and add on an amount for your own profit? Or will the butcher give me a price per pound? Just wondered how the rest of you did this?