Homemade Sausage Making

I haven't eaten store bought bacon in some years now but was given 3 lbs of thick sliced bacon for Christmas from a company I do work for. The bacon was beautiful but when I went to fry it all sorts of liquid came out of it along with a white foam that looked similar to sea foam. Anyhow, I was just curious if anyone knew what this might be. I'm thinking it was possibly phosphates used to make the bacon weigh more. It tasted fine although it did shrink more than I'm accustomed to. Just curious if anyone has any ideas about this. Thanks.

I've always thought the same thing with the foam being the phosphate pump leaching out. It never happens with any of my dry cured bacon.