As nobody has answered you I will give you my estimate and opinion.
From pigs that side you should get around 80-90kg and 60-70kg respectively, a lot depends on the breed as some breeds put on more fat than others once they get past around 80kg.
When it comes to cuts of meat it depends on what you want, as different cuts can come from the same place as it depends how it is cut up. Example, The sides of a pig are known as the loin, from here you get back bacon from the top and streaky from the bottom (once it is cured), alternatively, you can have the top as chops, the middle as ribs and the bottom as belly pork.
The legs can be cut into joints on the bone (they will be big), or they can be boned and rolled (a long joint that can be cut into suitable lengths at home). The shoulders are big when left on the bone, or they can be cut up and made into sausage (along with any other off cuts).
If you discuss it with your butcher he will give you a good steer depending on what you want back.
Hope this helps.