We pay just over £40 for kill and cut. Sausage costs roughly a £1 a lb to make. We do our own bacon. Prices quoted on here have varied enormously, which is why I suggested you ask those who might do it for you.
A standard cut is shoulders boned and rolled, rolled and boned loin or chops, belly pork and leg joints. You can then vary that with mincing, dicing, pork steaks, fillet, hams etc. There is also no reason why you can't make a whole pig into bacon and sausage.
People find it hard to shift leg joints.