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I think it is nitrates. I mean, I am sure there are other preservatives that are harmful but nitrates is the class of chemical that usually is what is killing people in this context. Almost any type of "processed" meat is going to give you significantly elevated risk of cancer if you eat it regularly.
From a quick search bacon contains 5.5mg of nitrate per 100g. My tap water contains about 20mg per pint. If this is such a problem then shouldn't we be looking at the water companies first?
It might not be so simple, it may depend on more detailed aspects of how it affects your system. Sort of like how different forms of protein have different actual effects on your macros based on bioavailability. It's bio-sciences, so the answers can't be depended on for simplicity.