If you are selling the meat on at a farmers' market then additional rules will apply, I think, and your butcher may need to charge you more - anyone else know more about this?
If you want it in trays, displayed nicely, then I would think you will certainly have to pay more for that.
My pork, for home use, comes from the butcher in poly bags, sealed, with the butcher's label on, showing the cut, the weight and the date. If I have sausages, they come in long links for me to bag myself - it's Cumberland sausage, so that's how it's done around here, you buy it by the foot!

. If I have them cure bacon for me, I can have it back as a side, or they will slice it for me if I ask them to; I then bag it up myself in whatever pack sizes I want.
I do know places I can get the pigs butchered more cheaply; the cutting will be just as good but I don't think I'd be able to have trimmed and rolled joints, possibly would have to pay more for any boning, and I'd get back a load of joints in a box, for me to identify, weigh, bag and label. (And trim and roll, if rolled joints are required.) And bacon curing would not be included.