My wife and mother-in-law are Colombian and want to make good chicharron. The question is where to get it. Last week, they went to a local Latin grocery store to buy the chicharron and they were disappointed. I think most American pork is way too lean to make good chicharron. Where can we find high quality, fat chicharron? I am guessing that I need to be looking for some sort of heritage pork and a butcher who knows how to cut it properly. Any suggestions? Westside preferred, but this is not at all a requirement.