I've had similar experiences with processors cutting up a couple of hogs for us. They took 3 weeks and when it was done, we got back about 75% of what we should have. If you have the capacity to do it, you are much better off butchering your own. Then if you want some of the meat ground up for sausage or hamburger, take only that portion to them. That's my 2 cents worth anyway.

KEEP IT LEGAL. KEEP IT SAFE. OR WE MAY NOT GET TO KEEP IT AT ALL.