If your store has a decent spice & flavorings aisle, there are "bacon bits" in small jars that don't require refrigeration and would meet your occasional use requirement without refrigeration or freezng. I kinda thought that was why bacon was smoked and salted --for preservation.
Besides, I don't think one buys bacon itself, one buys the smoke. That spice aisle should contain liquid hickory smoke elixir or tincture in small bottles which might meet your needs anyway if you aren't a hyper-epicurean.
I like to use a bit of those crunchy little bits on salads and some other stuff, but as for real bacon, I try to avoid it because of the fat and salt content.
However, at least one company (Hormel?) puts out sliced bacon in a no-refrigeration package which works out well when I succumb to the bacon monkey on my back.
I guess they irradiate it for preservation, but once the package is open, it requires refrigeration or freezing. In that case, I separate the remaining slices into convenient amounts and freeze them in those small sandwich bags. Though they're stuck together, µwaving them results in their neat separation and crunchification, depending on how long you subject them to the 7-8 cm energy of the usual kitchen µwave.
Bon appetit ! Terry, 230RN