Yes. Both raw and cooked bacon freeze well, but for best flavor, plan to use it within about a month.
Bacon rarely comes in a size that matches what you'll cook this week, so freezing the extra is common. The good news is it holds up better than a lot of meats do.
The main decision is how you divide it before it goes in — bacon frozen as one solid brick is nearly impossible to peel apart without thawing the whole thing.
Freeze bacon in smaller portions or place parchment between slices so you can separate only what you need later.
Bacon stores well for months when wrapped tightly. Both raw and cooked bacon can be frozen successfully.
Thaw bacon in the refrigerator or cook some types straight from frozen depending on the recipe. Cooked bacon reheats quickly and easily.
Bacon freezes easily as long as you portion it first. Separate the slices, wrap it tight, and use it within about a month for the best flavor.
You can, but the packaging isn't very airtight. Wrapping it again or adding a freezer bag helps prevent freezer burn and rancid flavor.
About 1 month for the best flavor, since bacon's fat content makes it more prone to picking up off-tastes than leaner meats.
Individually separated slices often can, cooked a bit longer over lower heat. A frozen block should be thawed first for even cooking.
Not much if it's wrapped well. Poorly wrapped bacon can dry out or develop freezer burn, which does affect texture and taste.