The Wrights

It started with a shared belief.

Back in 1922, Egbert Eggleston, his son Fay and son-in-law Roy Wright believed it was possible to craft a more robust, fuller-flavored slice of bacon. So they began making their own in the back of a small grocery store in Vernon, Texas. They did it the only way they knew how—with integrity, intent and their family recipe. They selected every pork belly by hand, trimmed it by hand, cured it over time, smoked each piece over real wood, and hand-carved each slice. That’s the Wright Way to make bacon.

The original Vernon meat truck.

Ours is a story of consistency.

Word of the unsurpassed quality of their bacon quickly spread, and the family business steadily grew. They built a dedicated plant that gave them complete control of bacon production from beginning to end. More family members joined the business, and Wright® Brand meats were carried in stores across the Southwest.

As the years passed, the tradition of making bacon by hand has stayed in the family. No piece of machinery or technology could replace the quality of handcrafted bacon. The original process of making “Bacon the Wright Way” has been passed down from one generation to the next—right down to the family members who still work there today. 

Consistency may not be exciting, but it sure does taste good.

It’s been decades since that first slab of bacon was handcrafted in the back of that tiny grocery store. The result is a thick-cut, naturally smoked perfect piece of bacon every time. It’s the only way we’ve ever done it, and it’s the only way we know how. That’s the Wright Way.

Wright Brand History

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