How can I get my bacon less salty? I was reading this question, and there's a solution to the OP's answer. I'm not fond of salt and this is a drawback for bacon (to me, that is). I do want to end up with pieces of cooked bacon (so mixing in milk or less bacon won't work), but less salty. Where I live, we also don't have 10 brands of bacon, so choosing the brand with the smallest amount of salt isn't good enough.

Is there a way that I can reduce the saltiness of bacon?

I don't care about the actual salt percentage. I'm curious about salt perception, so masking up the salt would be nice.
Soak and rinse... completely immerse the side of bacon for a few hours in clean, cold ice-water, drain, rinse, and repeat. A cooler is best for this, as it keeps the meat cool and offers lots of water for the salt to dilute into, otherwise a use a large pot in the fridge.

The downside is that this may also affect the "cure" - the smoke-flavor that many manufacturers add in lieu of actually smoking the bacon. Higher quality bacon may not have this issue (but then again, higher quality bacon won't be so salty).