I went to the store and bought some bacon, brought it home to eat.

 I stood there in the kitchen, paralyzed by a single, awful thought: what if this wasn’t even meat? The texture looked dense and rubbery, the shape unnervingly precise, like a piece of something that had no business being inside food. Every horror story I’d ever heard about factory processing and contamination flashed through my mind in a rush of panic and disgust.