Depending on how friendly you are with your butcher, you can order a fresh, skin off belly and have him cut you what you want. Mine would have given me two pounds of it and kept the rest to make in house bacon - so if your butcher makes bacon, split an order with him. I would highly recommend doing this to anyone that's serious about their craft, it's pretty easy and highly satisfying. It just takes time.
36 Argentine Parrilla