Dundonald, remember that bacon is a preserved meat meant to last through winter - preserved with salt! So it's normal to be salty, but we're not used to it anymore as mass-market modern bacon production uses not just salt but also chemicals and even liquid smoke to speed up the process and save money.
Blanching the lardons or rashers for 45 seconds will turn it into the most flavourful bacon you've ever had - put your own bacon in the pan together with the most expensive supermarket bacon you can buy, and you'll realise the lack of flavour caused by using modern methods (apart from a uselessly short shelf life).
Crunchy bits of salty fatty smoked bacon in mashed potatoes
Enjoy!