Uncovering the History Behind Wright’s Bacon – Who Really Owns This Popular Brand?

As bacon lovers, we’ve all enjoyed the thick, juicy slices of Wright’s bacon sizzling in the morning pan. There’s nothing quite like the aroma and flavor that this particular brand offers. But have you ever wondered about the story behind the bacon? Who actually owns Wright’s and how did it come to be?

In this article, we’ll take a deep dive into the history of this iconic bacon brand. We’ll look at how it all started in a small grocery store in Vernon, Texas and trace the ownership over the past 100 years. You may be surprised to learn about the families and large corporations who have controlled this popular breakfast meat over the decades.

The Early Days – Founded by the Eggleston and Wright Families

Our bacon journey starts back in 1922 in the aforementioned small town of Vernon A man by the name of Egbert Eggleston, along with his son Fay Eggleston and son-in-law Roy Wright had a belief that they could make a better, thicker, and tastier slice of bacon. They put that belief into action in the back of their tiny grocery store, hand-selecting and trimming pork bellies to create their signature cut

The care and attention to detail they put into their process resulted in a fuller-flavored bacon that quickly gained local fame. Before long, the family business expanded beyond the shelves of their small store into other stores across the Southwest.

For those early days the Eggleston and Wright families maintained complete control over the bacon-making process from start to finish. They personally oversaw each step holding the bacon to high standards of craftsmanship as the company grew.

Keeping It in the Family – How the Wrights Maintained Tradition

As decades passed the Wright family continued to keep the company and its time-honored traditions all in the family. They passed down the generations-old process of handcrafting premium bacon from one generation of Wright family members to the next.

According to the company history, this dedication to traditional methods and family oversight lasted for a full century. From Roy Wright in the 1920s to the Wright family members still working there today, they stayed committed to making bacon “the Wright way.”

Even as technology advanced, the family insisted on retaining the same thick-cut, naturally smoked bacon recipe and process. They weren’t taking shortcuts just for convenience or cost savings. The Wright family pride themselves in passion, quality, and hard work when it comes to making their signature bacon.

Bought Out By Large Corporations – The Tyson and Wright Brands Alliance

In the early 2000s, the family-owned Wright brand was acquired by IBP, Inc., a major meat processing company. In 2001, IBP was itself acquired by the giant food corporation Tyson Foods.

So while the Wright brand bacon you buy today may still say “Wright” on the packaging, the actual ownership of the company is now in the hands of the Tyson corporation.

However, despite the corporate buyouts, the new owners seem committed to maintaining the Wright bacon-making traditions. On the Wright’s brand website, they emphasize that the products are still smoked over real wood and hand-trimmed according to the original methods.

Tyson Foods proudly owns and promotes the Wright brand and its 100 year legacy. But of course, operating at large corporate scales while retaining small family business practices can be challenging. It remains to be seen whether Tyson will be able to meet longtime consumer expectations for Wright’s bacon.

How Does Wright’s Bacon Stack Up Today?

In an era when mass-produced supermarket bacon is the norm, Wright’s offers a welcome throwback option. It summons nostalgia for a time when bacon was handcrafted in small batches instead of mass-produced on high-volume processing lines.

The thick, hearty slices tend to deliver more meaty texture and rich, smoked flavor than the paper-thin bacon you’ll find from Oscar Mayer and other major brands. Many bacon aficionados say that the extra effort put into Wright’s shows in the final product.

However, Wright’s does usually come with a higher price tag than basic grocery store bacon. You’re paying a premium for the name, reputation and artisanal approach. For those with discerning palates, it’s worth it for theupgrade in quality. But for shoppers on a tight budget, it may be less accessible.

Should You Make the Switch to Wright’s?

If you only buy baseline inexpensive bacon, trying Wright’s could be a revelation for your breakfasts. The care put into the process makes for bacon that looks, smells, and tastes like an elevated product. Just be prepared to pay a higher retail cost to enjoy it.

On the other hand, if what you already buy and love is a high-end artisanal bacon brand, Wright’s may not really improve the experience. You might be just as happy saving your money and sticking with your current favorite.

For most of us bacon lovers, Wright’s represents an appealing middle ground. It delivers quality far above basic supermarket bacon, at a price that’s higher but not outrageous. The decades of tradition behind the brand make it easy to trust and enjoy.

Next time you’re shopping for bacon, consider picking up a pack of Wright’s. See if you can taste the legacy of careful family craftsmanship in every hearty, smoky bite. Just know that while this classic brand maintains its original name and style, the actual ownership has shifted to the corporate giant Tyson Foods.