There’s wet cured bacon, and dry cured bacon. I’m not sure I would call wet cured bacon “real bacon”. It’s nasty. Dry cured bacon can be hung for the entire winter “open” in the right conditions.
I agree. The plastic sealed wet bacon, sold in most grocery stores, deteriorates far more quickly than the dry bacon I get from the butcher at our local farm market. Wet bacon also shrinks to nothing because of the water content. You’re paying for salt water.