The trick is finding the brand that suites your taste. Make a note so you don't buy that brand again. Taking out the salt is a bit of a magic trick. Dice it small and add to other recipes. Pasta salads, quiches, mac'n cheese. You could try masking the salt with a sweet glaze. DONT add soy or ketchup they are a different word for salt. You could try smoking it then cutting very thin. The salt would still be there possibly even saltier since the smoking would draw out moisture but the smoke might be nice. The only other thing I can think of is soaking it before you bake. Try over night changing the water halfway through. If you're like my moter in-law she has a low tolerance to salt so you could just give it to your kids, they'd probably think it was fine.