The saltiness of bacon isn't natural; it's the result of curing and brining.
Though pig includes some sodium naturally (as does all meat), the saltiness we appreciate in ham, bacon, and a variety of other pork products is really the result of curing and brining procedures. After soaking in salt or salt water, fresh meat gets dehydrated, seasoned, and preserved. This is also the method used to make salami, pepperoni, and other cured meats.
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