I have saved my belly triming that didn't get cured for this winter, gonna try some old time crackins.
Pop show how easy trimings can be made into lard, and the leftover pieces then deep fried. The rib trimming, I would add to a pot of beans, or just put them puppies on the grill for the chefs cut. LOL Cajun dirty rice, or rice dressing. Heck that would make awesome boudin, but thats is back within the sausage realm.
I see you are from Va. if you like cornbread those left over goodies after rendering most of the lard out are just damn good in cornbread!
If you just wanted a stew, That is tender meat though, a good mexican green chili stew would be pretty tastee especially this time of the year.
All kinds of good stuff to do.