It can’t hurt to do like a spot check count of how much you consume in a typical day, but if you aren’t experiencing any serious effects like high blood pressure or edema, it probably isn’t a cause for serious concern. There seems to be different subsets of people who are more or less sensitive to sodium.
Most untreated meats are 75-100 mg. per 4 oz. serving, ones with brine solutions are in the 200 range, and cured meats (ham, etc) are usually around 7-800.
I keep my sodium intake at about 11-1500 per day and potassium at around 2500, but I’ve had some problems which make it a little more important to keep in check.
Some people feel pretty crappy if they reduce sodium intake suddenly. I sure did, but that evens out as potassium intake comes up into a better range.
Edit: Breads are actually pretty high in sodium. That’s a tricky one that gets a lot of people.