The few places I have done business with here in Illinois have been around 170 for a whole and 100 for a half. But it depends on how you get it cut and how much different sausages you get, spices and casings add up.
I butcher my own. I also sell my pigs. Here in PA I can't sell cuts of meat without USDA inspection but I can sell the pig and then the new owner can pay me to custom butcher "their pig". The pig never has to leave the farm but has to be packaged in a case labeled not for sale.