When I was in colorado, we use to get applewood or cherry smoked bacon cut to the desired thickness from a meat market in wheatridge. we love the stuff! Now as far as thick goes I am stuck with the peppered from the deli at the store. I do love bar s thick cut, but its not really thick cut, just what I would say is normal cut, compred to the paper thin cut of their reg. I like it crispy but flexable and do the flat horizonal in formation thing also. If you like to read good western books try Louis L'amore (SP) did this in high school and always craved bacon, seems like thats what all the characters cooked. And I love to fry my eggs and hashbrowns with the drippings. Here is the link to edwards if near by:
http://www.edwards-meats.com/index.asp