How Long Does Bacon Last in the Fridge?
Ordinary bacon generally keeps seven days in a refrigerator maintained at 40°F or below. Freeze it when it will not be cooked within that period. Homemade cooked bacon generally keeps four to five refrigerated days.
What to know
- Keep bacon at 40°F or below and follow an earlier package instruction when provided.
- Reseal opened bacon and keep raw juices away from ready-to-eat food.
- Thaw in the refrigerator, cold water, or microwave rather than on the counter.
- Do not partially cook bacon and refrigerate it to finish later.
The direct answer
Ordinary packaged bacon generally keeps seven days in a refrigerator maintained at 40°F or below.
USDA also lists approximately four months for best freezer quality for ordinary bacon. Homemade leftover cooked bacon generally keeps four to five refrigerated days. [1]
Follow a shorter manufacturer instruction or use-by date when one appears on the package.
Refrigerate it promptly
Put bacon into the refrigerator or freezer as soon as practical after buying it.
Perishable food should not remain unrefrigerated for more than two hours under ordinary conditions, or one hour when the surrounding temperature exceeds 90°F.
Do not add warm transportation and serving time to the seven-day period as though the package has been earning credit.
Opened versus unopened bacon
USDA’s bacon-specific table gives one general seven-day refrigerator period for ordinary bacon. [1]
Once opened:
- Reseal it tightly.
- Use a leak-resistant container or bag.
- Label the opening date.
- Keep it below ready-to-eat food.
- Prevent raw juices from contacting shelves or produce.
When the package gives a shorter opened-storage instruction, follow it.
Cooked bacon
Homemade cooked bacon should be cooled and refrigerated promptly. USDA lists four to five refrigerated days for leftover cooked bacon prepared by the consumer. [1]
Commercial precooked bacon can have different unopened and opened instructions. Follow the label.
Do not treat homemade bacon left beside the stove as shelf-stable merely because it is crisp.
Can you freeze bacon?
Yes.
For easier use:
- Divide the package into portions.
- Separate slices with freezer paper or parchment when helpful.
- Wrap tightly.
- Place in freezer-safe packaging.
- Remove excess air.
- Label the date.
- Freeze promptly.
USDA lists four months as a best-quality freezer period for ordinary bacon. [1]
Food kept continuously frozen remains safe beyond a quality estimate, but flavor, texture, and freezer burn worsen.
Thaw it safely
Use the refrigerator, cold water with leakproof packaging and regular water changes, the microwave followed by immediate cooking, or a validated cook-from-frozen method.
Do not thaw bacon on the counter or in hot water.
Bacon thawed in the refrigerator can generally be refrozen raw when it remained cold and within its storage period. Bacon thawed by cold water or microwave should be cooked before refreezing. [1]
Do not partially cook bacon for later
USDA warns against partially cooking raw bacon and refrigerating it to finish later because the first heating step may not destroy harmful bacteria. [1]
Either keep it raw and refrigerated or cook it fully, cool it promptly, and store it as a leftover.
Smell and appearance
Discard bacon when:
- Storage time is unknown.
- It exceeded the safe refrigerator period.
- It remained warm too long.
- The package is swollen or leaking.
- Mold appears.
- It has a strong sour or rancid odor.
- It is unusually sticky or slimy.
- It is included in a recall.
An ordinary odor does not prove old bacon is safe. Do not taste raw or questionable bacon.
Color can change because of oxygen exposure, curing chemistry, light, age, and packaging. Use storage time, temperature, package condition, recalls, odor, and texture together.
Cooking and grease
Cook bacon completely according to its package instructions and intended method.
Use care with hot grease and splatter. Do not pour bacon grease into a sink or toilet. Let it cool and follow local disposal or reuse practices.
Bottom line
Keep ordinary bacon at 40°F or below and use it within seven days unless the package gives a shorter period.
Freeze portions early when you will not use them in time. Homemade cooked bacon generally follows a four-to-five-day refrigerator period, and partially cooked bacon should not be stored for finishing later.
Limits and cautions
- Specialty dry-cured, shelf-stable, precooked, canned, and non-pork products can carry different instructions.
- Freezer storage periods are primarily quality guidance when food remains continuously frozen.
- Smell and color cannot reconstruct a safe time and temperature history.
Source notes
- Bacon and Food SafetyUSDA Food Safety and Inspection Service
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