I usually store my bacon frozen, and when I want to eat some I put the solid chunk in the frying pan and pour on hot water from the kettle. I keep the water warm as the slices separate and for a couple of minutes after they are all separate I boil the water. That reduces the salt considerably and any other water soluble preservatives, I then sieve out the bacon and return it to the pan to finish cooking, adding mushrooms etc. which I then move to the plate and cook the eggs.
I have been low carbing for decades, on and off but mostly on - and have good blood pressure, my weight reduces and I have more energy and physical and mental well being. On doctor induced diets the opposite happens.