Probably at the same place where you can find bagels, croissants or
mousse de foie de volaille in Lafayette. It just ain't happening.
There's this thing called "terroir" which could be translated into American as "locavore" but really doesn't quite encompass the sense of history and culture.
That being said I'm certain that just about any butcher here in town would be more than happy to make a batch for you if you brought in a recipe.