We grow our own. Four pigs worth this year. Best damn bacon, ever.
We don't sell, and the folks we work with on the piglet side sell all their output directly to a handful of premium restaurants. Best advice I can offer is to make friends out in the country - eventually you'll find someone who can hook you up. And expect to buy a year's worth in one shot, in the fall, so get a big freezer.
(I'm assuming you're looking for free range pork)