Does bacon exists that is shelf stable, but has to be cooked for safety?
By USDA's own standards, dry cure bacon is room temperature safe, if sliced for 10 days, slab up to 3 weeks (see here).  Would I do it, probably not, but it is classed as safe without refrigeration.  The salt and nitrite levels in the product are high enough to keep pathogens killed for that long at levels the USDA calls safe and likely UK agencies are similar. Quality is another mater, and having cured plenty of my own bacon, I frankly would not do it.  Posting it in sealed packages, sure, no problem, but once I received it, it would be refrigerated both to extend the safe life, and quality.  

In the US, and I would assume in the UK as well, most streaky bacon sold today is not dry cured, it is injected with the curing agents and fast cured.  These products are in no way shelf stable in the uncooked state.  

These products are both fully cured, and may have been fully smoked or at least heated to safe temperatures.  In the US, I cannot say the label is required, but I have seem plenty packaged with the label "fully cooked" meaning that through either smoking or other heating they have been taken to safe temperature.  Not labeled this way they may not have been heated and only had liquid smoke applied so are still raw.  Curing kills most pathogens, but cooking to temp is still needed to finish the job so without that labeling I would consider it unsafe to eat, but none would readily be considered ready to eat.  This would be from a palatable standard though, not a safety standard.  Most consumers would not find the un-rendered fat and chewiness of streaky bacon straight from a pack good.

There also remains many other definitions for bacon, some of which are hard cured and aged for months which are shelf stable, but by your quoted description, this product is most likely dry cured streaky bacon.