Hi Jim, I am newbie on this list and have been lurking.

We lived in Australia in the early 60's and the bacon was extremely salty, and I learned from the locals to parboil it to get the salt out before frying it.  I am curious also to find out if that would eliminate some of the nitrates.  You would certainly think so, wouldn't you?  The FDA won't allow the sale of bacon without nitrates and nitrites as preservatives anymore, to the best of my knowledge.  The solution would be to make your own sausage and not eat bacon.  

Jan in Colorado