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.
For those, like us, who are selling the meat it must be inspected so doing their own isn't much of an option for many. To be legal you have to take it to a USDA or State inspected processor.I guess most folk don't do there own ... now a days ...