Our Story
A century in the making.
Our Mission
Make bacon and smoked meats so bold, thick, and carefully crafted that they earn the best spot on your plate every single time.
It started with a better slice of bacon
Back in 1922, in Vernon, Texas, Fay Eggleston, his son Fay, and his son-in-law Roy Wright had a simple idea: bacon should be thicker, richer, and worth the wait.
In the back of their small grocery, they hand-picked every cut, sliced it generously, and smoked it low and slow over real wood. It took more time. It took more care. But when they finally sat down to taste it, the difference was undeniable.
That extra effort changed everything.
Quality becomes a family tradition
Word traveled quickly. What began as a favorite in a small-town grocery soon found its way onto tables across the Southwest.
As Wright grew, the approach never changed. The family refused to rush the process or take shortcuts. Every batch still had to earn its place — thick-cut slices, real wood smoke, and craftsmanship you could taste.
That commitment is what continues to set Wright apart today.
TRADITION DONE WITH PURPOSE
That's Bacon the Wright Way.™
The tradition of making bacon with care is still part of the family, passed down through generations to the family members working there today. It’s been decades since that first slab of bacon was trimmed in the back of that tiny grocery store, but you’ll still find the same thick-cut, naturally smoked bacon in every package. And we’ll keep doing it that way — with passion, pride and hard work. It may not be the fastest way to do it, or the easiest, but it’s our way.
