That bacon looks really good! Did you dry cure or wet cure, or is it "fresh" without cure? What wood did you smoke it with? Hot or cold smoke?
I've had the best luck finding good-priced pork belly at Asian grocery stores. The photo below is wet-cured (7 days in the fridge) and cold smoked with pecan. I've also cured and smoked pork loin for back bacon or Canadian bacon. Turns out the loin is less fatty than a ham, so makes leaner and healthier meat than ham. I couldn't find a picture of the back bacon quickly, though.