My neighbor does it very similarly to the way I process a deer. Dispatch, hang from tree or barn rafters by rear legs, gut, skin, quarter, then take in the house to finish cutting up/cleaning, keeping quarters not being processed on ice until ready for them. This is a highly simplified version but it gives you the general idea. Really not that different from a chicken or rabbit... just on a much bigger scale
That's how we do it too.....just like you'd do a deer. Some people still stick the gutted hog in a barrel of boiling water to scald it so you can scrape the hair off, but I don't see the need in that unless you want to BBQ the hog whole. Just skin it out and package the meat up like any other critter.