I think the fat thing is fine if its the appropriate amount of fat for the breed. A lard pig will lay down fat as it grows which was once it's virtue. You either accept the fat and its flavour to add moisture and succulence to the meat or you trim it off and use it for its intended purpose or dispose of it.
I dont know what breed you finished but if you feel that the fat layer on your finished pigs is excessive even for a lard pig then perhaps you have wasted a little in over feeding with concentrates. But with Sow nuts at £6.38 a bag then that what...? £25?
Butchery is a skill and as long as you are happy with the job that they did for you then the price is acceptable and the premises and equipment that they use comes at a cost. If you wanted to go out and buy the exact equivalent of what you have in the freezer in terms of tractability, carbon foot print, welfare and quality, you couldn't buy it for the price that it has cost you. In fact you probably just couldn't buy it regardless of what you were prepared to pay.
The meat will be beautiful and I hope that you can share it with your friends and convince them to invest in buying some of your high welfare, quality pork next year. Add a little on your price to charge a for your time and your share of the pork will be free.