tal , 6 hours ago

The red specs are bacon bits.

This is not to say that there’s anything wrong with them – I used to keep them around the place, quite liked them, though I don’t currently have any – but those look to me like soy-based bacon substitute, rather than bacon.

Soy-based bacon substitute:

https://lemmy.today/pictrs/image/4698130d-fcfd-41d2-a939-ee4d316a6642.jpeg

lemmy.today/…/4698130d-fcfd-41d2-a939-ee4d316a664…

https://lemmy.today/pictrs/image/8f2f3f9b-6ce0-4f48-84c2-857e0f7b9fdc.jpeg

lemmy.today/…/4698130d-fcfd-41d2-a939-ee4d316a664…

Crumbled bacon:

https://lemmy.today/pictrs/image/e0fc30c3-31c8-47b7-92d6-3fe2c6ac75fa.jpeg

lemmy.today/…/e0fc30c3-31c8-47b7-92d6-3fe2c6ac75f…

Unsealed crumbled bacon you can keep for (checks) apparently about a week in the fridge. That is, unless you’re dedicated to regularly making it to keep it on-hand, it’s not gonna be ready-to-go whenever you want some on something. I am way too lazy to deal with that.

It looks like opened soy bacon substitute is supposed to be good for something like six months unrefrigerated (though I’ve certainly kept them for rather longer).