Re: Call me Mr Thickie but....
Bacon is 'cured'. This is what makes it different from, say, thinly sliced pork belly slices.
There are several different ways of curing, including packing with salt, soaking in brine and smoking.
Originally, the idea was to preserve the meat so that it could be stored and eaten later. More recently, the food industry chemically treats pork in a way that doesn't actually preserve the meat (proper bacon should last for months without refrigeration), but makes it taste a little like traditional bacon.
It is quite possible that the modern way of making bacon counts as 'processing'. Whether the traditional methods count as well is something I would like to know.