Wright Brand Bacon began in 1922 when the Eggleston family and Roy Wright founded Vernon Meat Company in Vernon, Texas. Their dedication to hand-selected pork bellies, careful trimming, and real hickory smoking created a distinctive thick-cut bacon that even survived a devastating fire in the late 1930s.
Now owned by Tyson Foods since 2001, Wright maintains its authentic techniques while reaching national markets. This century-old tradition has helped Vernon embrace its bacon heritage in a big way, with Texas craftsmanship continuing to sizzle.
The Humble Beginnings: From Grocery Store to Bacon Icon
While many iconic American food brands emerged from corporate factories, Wright Brand Bacon started in 1922 in a modest grocery store in Vernon, Texas. The story began when Egbert Eggleston, his son Fay, and son-in-law Roy Wright decided to create bacon that would stand apart.
They focused on craftsmanship rather than mass production, working in the store’s back room to hand-select pork bellies for optimal quality. Each slice was trimmed by hand to achieve consistent thickness. The founders emphasized traditional curing and smoking over real hickory wood, techniques that established Wright’s distinctive flavor.
Similar to how the Blizzard treat became iconic for Dairy Queen, Wright Brand Bacon developed its own loyal Texas following. Today, Wright Brand Bacon remains a premium product within the Tyson Foods portfolio, maintaining its commitment to quality.
Family Founders: The Eggleston and Wright Legacy
The story of Wright Bacon is also the story of a family legacy that shaped bacon-making in America. In 1922, Egbert Eggleston, his son Fay, and Roy Wright founded Vernon Meat Company, embedding principles of craftsmanship from day one.
Roy Wright, who eventually took over ownership, became known for refining hickory-smoking techniques rather than relying solely on liquid smoke. Through four generations—including Roy’s sons Bill and Bob, and later Dan Wright and Kirk Eggleston—the company evolved, officially becoming Wright Brand Foods in 1981.
This close family involvement encouraged both innovation and strong community ties, ultimately making Vernon proud to call itself “Bacon City, USA.”
Crafting the Perfect Slice: Techniques That Set Wright Apart
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Wright’s meticulous craftsmanship turns bacon-making into a culinary art. The process begins with carefully selected pork bellies, trimmed to remove bones, cartilage, and excess fat for uniform thickness.
The bacon is cured with a proprietary recipe, unchanged for decades, and smoked for six to seven hours over real hickory chips, not artificial substitutes. Skilled employees—many with decades of service—maintain these standards, combining traditional methods with selective automation. The result is evenly cooked, thick-cut slices whether baked at 350°F or pan-fried.
Rising From the Ashes: The Late 1930s Fire and Rebuilding
A major fire in the late 1930s caused extensive damage to Wright Bacon’s operations. Owner Roy Wright oversaw the rebuilding process, which included facility upgrades that honored traditional bacon-making methods while improving safety.
Enhanced firewalls and safer oil storage protocols were implemented, ensuring better protection against future incidents. This resilience became part of Wright’s brand identity, demonstrating their determination to preserve Texas bacon craftsmanship.
Vernon, Texas: The Original “Bacon City, USA”
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In 2022, Vernon officially embraced its heritage by branding itself “Bacon City, USA” during Wright Brand’s centennial celebration.
The city’s bacon-themed branding is visible downtown, with painted bacon-strip murals and the Bacon City Festival, which features eating contests, food trucks, and live music. The 2023 lineup included popular Texas country acts such as Josh Ward and the Casey Donahew Band.
A Century of Flavor: Evolution of Wright’s Smoking Process
Wright’s appeal lies in its time-tested hickory-smoking process, dating back to 1922. While production has scaled up, the company still uses real hickory chips and sawdust to maintain authenticity.
Selective automation ensures consistency without sacrificing flavor, and products like their Applewood Smoked Bacon follow the same meticulous process. Generations of employees have safeguarded these methods, ensuring the signature flavor remains unchanged.
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The Tyson Acquisition: Expanding a Texas Tradition
In 2001, Tyson Foods acquired Wright Brand Foods, expanding its reach nationwide while keeping production in Vernon.
The acquisition allowed Wright to:
- Maintain authentic wood-smoking methods with Tyson’s distribution support
- Preserve its Texas roots and traditional recipes while expanding markets
- Improve supply chain efficiency without lowering quality
Today, kitchens across the U.S. can enjoy the same authentic Wright Bacon once only found in Texas.
Beyond Bacon: Wright’s Venture Into Smoked Sausages
Known for thick-cut bacon, Wright Brand expanded in 2024 with Premium Smoked Sausage Links, available in Applewood, White Cheddar & Bacon, and Bacon, Cheddar & Jalapeño varieties. Each offers 12–13 grams of protein per serving and is fully cooked for easy preparation.
These sausages combine premium pork and beef with Wright’s signature wood-smoked flavor, available nationwide beginning fall 2024.
Community Celebration: How Wright Brand Honors Its Texas Roots
Since its founding, Wright Brand has remained tied to Vernon through local partnerships, jobs, and continued use of its historic facility.
The 2022 centennial festival brought together generations of customers, showcasing Wright’s enduring connection to the community. In every slice of hand-selected, hand-trimmed bacon, you can taste a century of Texas craftsmanship.
