I decided on pork butt. Boneless, which -- and this made no sense -- was surface-level fattier and less expensive than the bone-in? (And 3x less expensive than the pork belly.) HEB? Uh, thank you?
That is great! Usually boneless is quite a pit pricier. I usually buy 8-11 lb bone-in butts on sale. The average bone-in butt will be about 20-25% fat, just right for sausage. When I use one to make sausage I cut out the bones and vacuum seal them. When I have enough I make pork stock; I try not to waste anything.
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