We are taking our two pigs into the butcher in less than a week. After taping them today, we got weights of 230 and 286 lbs. I dont know how accurate that method is. I think we are going to keep the larger pig for ourselves. The other one we are debating on selling 1/2 or 1/4's. We arent really out to make money, just try and recoup some of the costs of raising them. These were our first pigs and were expensive to raise due to wasted feed and mistakes. My brother may buy half. and the rest my go to people at my wifes work. Right now, we have around $300 into that 230 lb pig. The butcher is charging $24 kill fee and .44/lbs rail weight for processing not counting extras like smoking, etc. Im not really sure what to do here. I am figuring on losing some money, but it was a learning experience. Im kind of lost on how to sell this thing. Any help would be great. Also, how much room in a chest freezer will a 290lbs pig take up once cut and wrapped?