Frying: Slice the bacon and soak in warm water for up to 45 minutes to rehydrate and remove some of the salt used to cure it. Then fry as you would any bacon.
Soups: Most bacon cured this way in the 18th and 19th centuries was used in soups not fried. To use in soup just cut into cubes and add to your pot or boiler. Then add what ever other ingredients you like...no need to add salt, the bacon has plenty.