I'm a chef in Scotland and I've been trying to source 'veal bacon' to no avail.  If anyone could point me in the right direction, that would be great. 
I think making your own will be the easiest, if you have a good source for veal (which is nigh on impossible to get here in the Midwest USA, which, ironically, is where a lot of veal is produced.  We just can't buy it anywhere.).    As to the cut, if you want your "bacon" to be more like Canadian bacon, which is a cured loin, get the loin.  If you want it to be more like rashers (or what we call bacon in the States), get the belly cut.   Curing it will require some kosher salt and some pink salt (aka #2 Curing Salt) and some plastic zipper bags.  Depending on how large the cut is, it will take about 3-7 days in the fridge. 