Needs recalculation, TimR.
First of all, bacon hogs average 400 kilos when harvested (mine are, anyway).
This woman grew up in Alabama. They eat streaky bacon, not proper bacon.
The porkbelly is typically around 8 kilos (mine are, anyway). There are two per hog.
The rashers weigh in at about 55g each after curing and smoking, the way I cut.
That's 276 hogs+/-.
Remember, when you only eat one part of an animal you are wasting a great deal of product. Nose to tail is the ONLY way to go. It totally pisses me off when a bridal reception orders skirt-steak, or worse chain meat, for 300 folks. The first kills 75 1800 pound steers for 300 people ... the second kills 150 steers. I try to educate, and suggest beef clod instead (not often seen outside of Texas, but a frequent visitor to my smokehouse ... ). Some folks leave in a huff, but I can deal with it ;-)
 My sows are American Yorkshire, the boar is Duroc.
 I'm getting breakfast ready for the hands, I weighed 10 rashers & averaged.
 Two or so days of crush to go, and we can get back to normal.