I think bacon bits are just a relic of the late 20th century. People still love bacon, but more people have access to functional kitchens where they can cook and freeze their own bacon at home, prefer less packaging on their food, and try to consume a more “organic” diet, things like bacon bits and pre-processed croutons on baked potatoes and salads are just not worth the price they’re charged for anymore. Literally the most basic home cook can make bacon with a griddle or frying pan now, which will be so much tastier and satisfying than buying some dry ground pork product which costs the same amount as the overly processed “meat” you get in a bacon bits jar.

If you want to be classy, you cut the bacon yourself and you call them lardon.

I think I just got a lardon.

They are on pretty much every salad bar I see, I do have to admit that it sure seems there are a lot less salad bars now.

Bacon bits are still for sale in all the grocery stores I use. I like them in a number of egg dishes.

My partner makes baconish bits by mixing large coconut flakes with paprika and some other stuff and then crisping it in the oven. Pretty good.

Most bacon bits aren't actually meat, they're soy protein.

I think they are terrible in anything that's not a soup or stew. I don't like sparsely crunchy food typically though.

I've just been making my own

You know you can just cook some bacon right? Like… Throw it in the oven at 400 for 30 minutes and you have a months worth of bacon bits (and to the cooks out there yes I am including the time necessary to turn edible bacon into desiccated mummy flesh nibs)

"Bac'n Bits" vs "Bacon Bits."

Yeah I'm not fan of parsley either

You'll know you do if it gets slippery to the touch when you warm it up

If you need it faster, warm a pan to medium low heat, let down the bacon and add a quarter cup of water to allow the fat to render

Bacon into a cold oven set to 425. Set a timer for 20 minutes and it’ll be pretty much there.

I don't understand that you think people couldn't cook and freeze bacon in a "20th century" kitchen lol.

Don't play with your lardon

Hopefully. Industrial meat processing is inhumane.

Yeah, you got me… I meant “21st century”. Obviously not a lot of ways to reliably freeze anything in a 20th century home kitchen.

Now I'm even more confused.