Following this thread (Is it possible to cook bacon without melting as much fat?), @Italian Philosopher mentions that this is not a good idea for UK or Canadian bacon.
I've noticed that most bacon I purchase in the UK says do not microwave, although I do occasionally nuke a few slices of back bacon for a short blast to get the water and phosphates out before frying.
Having eaten a few sandwiches in the past that the bacon has been microwaved, I'm still here to tell the tale. I assume the "don't microwave" advice is because the fat won't fry or render properly, but why is this OK for stateside pork?