This was last year after 4 complete months. They still had over 2 more months to go, before we had Freezer camp. (Note we had taken down the black barrier. We only leave it up for 2 weeks, then store it for next year.)

Our pigs have never smelled. But yes, if there's odor, add carbon.

Our fences were set up for horses/cows, so there are upper strands and always was. But the most important one is the one at nose height. It MUST be kept HOT at all times. Ours test it nearly daily; we know because we hear the squeals when they hit it! You must also check the entire thing daily, as they do root in places and can cover it with soil.

Yes, you should have 2 as they are a herd animal and do better with companionship.

The quality of your meat will depend entirely on how they are fed. Junk from the supermarket (bread, vegs, etc) will affect the flavor and composition of the meat. How fast they grow will depend on the quality and amount of lysine in their food. We count on ours reaching the optimal butchering weight of 200 - 225 lbs in 6 months, no later than October here. That's why we had no pigs this year, they would not have finished by then, but in February instead.