In the UK Hugh Fearnley-Whittingstall's "River Cottage Cook Book" has instructions for curing and smoking your own bacon, there is also a book on home smoking and curing by Keith Erlandson, which is now out of print, but a library should be able to get hold of it for you.

I have bought excellent bacon from Jack Scaiffe in Yorkshire over the internet. It is dry-cured and more expensive than supermarket waterlogged stuff but worth the extra. Other easily available brands often found in big supermarkets are Denhay dry cured (Dorset), Eastbrook Farm Organic (AKA Helen Browning), and Duchy Original (Prince of Wales brand), although I believe it is made for HRH by Denhay.

If you have access to one, farmer's markets are definitely the best option.