Processing a hog is not a terribly difficult thing. Compared to deer however, they are MUCH thicker skinned, have right much more fat...and are often dirty and smell fairly bad (as you might expect). Have a couple of good sharp knives handy, cause you will go through them all.

As far as how to process...they only ones I have ever done myself have
all been under 100 pounds. I gut and skin them... lop off the head and throw them on the grill whole. All the rest I have either given away or had turned into sausage. I have taken a few of the smaller large ones (150+ but still under 200), and had some pork chops and loins etc etc done. Most of the big ones 200+ have been given to folks who were interested. I have heardmostly horror stories about the big hogs regarding taste (and from reliable sources), so I haven't bothered to find out for myself. I know the little ones that I always target are delicious.