Supposedly Genghis Khan's men at one time left a side of pork lying forgotten by the seashore. The next day they discovered that the side which had been in touch with the salty sand was pink and did not spoil. Next time, you could be sure that they turned the meat so that both sides were treated. This discovery freed them to travel more swiftly and pillage longer, which may not have 'saved the bacon' of the local residents.
Curing of today's bacons and hams is strictly supervised but bacon may contain as much as 44% fat and a 70g serving will have around 1500mg sodium. Ham may have even more fat, up to 49%, but a little over half the salt. And if you've been wondering what gammon is, it is just hot ham, otherwise identical to regular ham. People on low-fat and low -sodium diets need to be particularly careful of both meats, trimming off visible fat and draining the cooked meat thoroughly.
An alternative is turkey ham which is 93% fat-free. There is also a concern about nitrates and nitrites used as preservatives for cured meats as they have been linked to some forms of cancer.