Last week, Tom Parker Bowles (Tom Parker Bowles) was generally lyrical about bacon—especially the joy of the perfect bacon sandwich. But where can you buy your bacon? Here, he picked some of his favorite sources.

This is the bacon that I must eat every day, dry-cured, smoked and pork belly, made from pigs raised outdoors. It is thinly sliced, lightly smoked on beech wood, crispy and delicious. You can also taste the quality of pigs. I also like smoked bacon, its meaty taste is very good. 01404 548262; www.denhay.co.uk

Purist's bacon is cured in the traditional Wiltshire way, which means wet curing in a brine bath for 72 hours and then maturing for two weeks. Smoking (in the case of Golden Bark) occurs on beech and oak. The smoke is never overwhelming, which means that the sweetness of the pig is really obvious, and the Wiltshire pickling is saltier than the traditional dry pickling. 01380 850304; www.sandridgefarmhousebacon.co.uk

Daylesford bacon is cured in a traditional dry method, using pork from a local organic pig herd in Gloucestershire. Due to the special cross between the Great White and Duroc, huge alabaster banded fat flows on the skin rash . Smoking on apple wood can enhance the sweetness of the meat, and you can really taste the quality of pigs. It is also very crisp. 01608 731670; www.daylesford.com

This is a rather subtle but unmistakable pig, a variety of traditional dry-cured bacon with a hint of smoke and real sweetness. Bacon is made from local pigs and smoked on a mixture of apple and beech wood. 020 7385 6466; www.hgwalter.com

Ramsey of Karuk has a history of 164 years, so he has some time to perfect his bacon making art. I like Ayrshire's bacon (skinned, boneless, wet cured), old-fashioned bacon made from free-range pigs raised outside, smoked on apple and beech chips. It is also very crisp. 01555 772277; www.ramsayofcarluke.co.uk

The Meat Merchant uses high-quality local pork, dry-cured bacon, and then cold smoked on a mixture of oak and cherry wood to create a subtle sweet smoke flavor. You can also buy sugar pit marinated bacon racks, they are very good. 028-9261 9790; www.themeatmerchant.com

Dingley Dell Bacon uses Happy Outdoor Raised Red Duroc pigs from his own Suffolk farm, available in dry and Wiltshire cured versions, smoked and unsmoked. Appropriate, old-fashioned bacon. 01728 748097; www.dingleydell.com