Skinning or scalding and scraping.
Depends some on whether you're interested in putting up lard as well. We always did.
I used to take a week off every winter to go to my grandparents' and help with the butchering, usually two hogs and a steer.
For scalding to save the whole carcass for making lard, you'll need a tank and some way of lifting the hog. Someone mentioned a split drum. We used an old cast iron bathtub. Grandpa had a formula for the amount of lime needed in the water to both alter the boiling temp and kill microscopic things (not that they wouldn't be killed later in the process!) For lifting, he wired several sets of tire chains together along their long sides to make a sort of net. the hog was dragged onto it, and the end crosses of the chains picked up and looped over the teeth of a loader bucket for lifting and dunking the hog in and out of the scalding water. From there, on to a board for scraping, before being hung up for drawing and quartering.
Grandma would watch and sail down over the porch and across the yard as soon as the gut was in the #2 tub, and dive in up to her elbows to get out the parts she wanted (heart, liver, sweetbreads).
With the setup Grandpa had refined, we could have two hogs hanging and quartered, and be trying out lard after a late lunch. Grandma would be trimming up meat for sausage at the same time. The lard went into what they called lard tins, which were nothing but large round cans with a tension fit lid (think Charles Chips, if you're old enough to remember them, for a size -- otherwise picture a large candy tin
). The lard had would have cooled and set up by the next morning and the second day was for a final trim of the hanging meat the next day for sausage-making took up the second day while the hanging meat started its aging.and the making of sausage, while the quarters aged,
If you don't want the lard, it's a lot easier process as far as equipment and setup. Skinning only, the online videos and other resources will be a big help on the hanging, gutting and quartering up. Maybe you can find some help of that sort for cutting up, but that will take equipment, too, to do a good job of it.
But you'll fare even better if you can scare up someone around the neighborhood with experience to guide you.
My two cents.
