If you cannot find a local German Deli and the old immigrant's butcher
shops have moved on, look close in and around military bases in Maryland
for it. Also, there is always the Bacon of the Month clubs to look at and I
would recommend trying Mario Batali's Father's place here in Seattle:
http://www.salumicuredmeats.com/ Lardo is very similar so also try the
Italian shops in your area.

I use jowl bacon as a sub, (even if some here have disparaged it with out
trying it and I even still cook with Lard, especially with Latin and
Southern Foods) . Jowl bacon is usually a good sub in cooking. It is
about 1.50-1. 60 a lb, a block of salt pork is 2.50 and a Lb of Bacon is
2.50-3.99 depending on the marketing angle.

Let us know what you find.
de