In my little corner of the world we have some great producers of smoked pork. Aside form the little gas station/smoke shops, we have regionally distributed bacon (that may be available by mail order). Anyone else care sound off on the virtues of their local pork?
Richard's- This is my go to bacon. They have a website but I don't know if you can order from them. It is well smoked and seasoned. The fat renders nicely and is perfect for reserving for corn bread. Where some bacon tends to ere on the side of either over smoking or a nitrite-like bite, this stuff is very balanced. Nice thick cut as well [http://www.richardscajunfoods.com/ind...]
Savoie's- They don't make bacon but you can order a well peppered and season Tasso from their website. There are local spots that make a more fully smoked Tasso but you can't order from them. Their hog's head cheese is pretty fine too. Or, treat yourself to some smoked pork and alligator sausage. [http://www.savoiesfoods.com]
Plantation Pecan Company- I salivate as I write this. Whole slab bacon, beautifully smoked, some of it still has the rind on so it works great in a pot of beans. Not to mention the shop is just a few miles down the road from the little river town where my mom was born. Rich and versatile. Nostalgia and smoked pig, who could ask for more? [http://www.plantationpecan.com/45.html]