Not trying to tell you what to do, or not to do, but years ago my Son hired a guy to come in and do a whole hog for his employees & Tower company contacts.
Then the following year, he built his own 275 gallon "Hog Cooker", and did a few of his own hogs for a couple years.
Then he did a couple of butts, briskets, and hams, and decided the individual hunks of meat are much cheaper (for the part you eat) & more tasty than a whole hog, with all the gristle, fat, arteries, and other things that aren't appetizing to most people.
We decided that doing whole hogs, no matter what their size is strictly for aesthetics.
Now the weeds are growing tall around the big old "Hog Cooker", and the MES 40s are smoking away.
This is only our Opinions, and you know what they say about opinions.
Bear