Excuse me, but maybe someone could educate this Yank... bacon, here in the U.S., especially the kind I grew up with that was sugar cured and hickory smoked at home on the farm was good for at least a year!. the whole purpose of the curing and smoking was to preserve the meat for a lengthy term. We preserved shoulders, hams and bacon in similar methods. I understand, of course, that bacon, even here in the U.S. probably isn't as well preserved as in the days ago, but should be good for at least 6 months if kept in a cool and dark place. Maybe it different in the U.K./Europe... Thanks for any enlightenment!