A friendly neighbor has a large hog operation up the road from me. They periodically get hogs that have a prolapse. Isn't anything wrong with the meat, but they can't keep them with the other hogs, and they cant take them to market, so he gives them to myself and other neighbors rather than dispose of them.
Since Friday I've gotten two from him. Takes about 1.5 hrs to dress, skin and quarter to put in cooler, another 3-4 hours to make all of the cuts; loins, roasts, ribs, sausage chunks for grinding, etc. Then grinding, packing and vac sealing everything for freezer takes another couple hours. Finished the first one last evening, had $84 in supplies for about 100 lbs of meat.
The second one is hanging in cooler for a couple days, will finish it up before the weekend.