I usually make a big batch of sausages right after christmas. Then I have the world's largest deep freezer right outside my door for storage during making, and also, the rib side/belly of the pig is very cheap.
Oven roasted ribs are a traditional christmas eve dinner here in Norway, and the ribs that are not sold before christmas eve are then sold at huge discounts.
Now, rib sides sold here in Norway are different than yours. They are not trimmed at all, the skin, and obviously all the fat/meat is intact. On norwegians pigs, about half the size than yours, that makes a fat content on about 30%. I try to find the less wanted pieces, the ones with less bones and a lot of belly on them. They are great for sausage- making.
In fact I have almost never used anything else.