Half the UK would leave it like this. There's apparently a north-south divide in this as in so much, whether bacon should or shouldn't be smoked. Me, I like both, and I remember a moment of confusion here when I asked whether a particular bacon was smoked or not and blank looks occurred. It took us a little time to unravel the difficulty, but apparently all bacon over here is smoked, it's a part of the definition.
So: I have English green unsmoked fresh bacon, and I'm not stopping there. The next stage is either to fake-smoke it by lightly roasting in the oven, or less-fake-smoke it by lightly grilling on the barbecue. Behold me dither. Apparently it's okay to dither for days; it'll keep nicely for a while as is.