Not sure why you want to go canned. For long storage or just because it's canned bacon?

Cured bacon develops a pellicle which aids in smoking, but also makes a damn fine anti-microbal shell. I'm pretty sure that unsliced smoked and cured bacon will last for quite a while if stored properly.

There's plenty of precooked packaged bacon that's probably the same thing, only vacuum sealed instead of canned. This would be great 'emergency bacon' that you can keep on a shelf and realize you have a great tomato and a lack of decent rashers.

I would also suggest bacon jerky which I haven't tried but is on my list for next payday. Then again, I may just save that bacon jerky money for a Jamon Serrano.

I am not affiliated with either of these stores (unless they wanted to send me some free porcine goodness... <hint> <hint>).