Bacon lovers across the country know and love the iconic Wright Brand Bacon. But have you ever wondered where this delicious bacon is processed?
The answer lies in a small town in Texas, where a meat-packing plant has been operating for nearly a century. From humble beginnings in the back of a local grocery store to being acquired by Tyson Foods, this plant has maintained its commitment to producing high-quality bacon that has become a household name.
In this article, we’ll take a closer look at the history of the plant and how it has grown to meet the increasing demand for Wright Brand Bacon. So sit back, relax, and get ready to learn more about one of America’s favorite bacon brands.
Where Is Wright Bacon Processed?
Wright Brand Bacon is processed at a meat-packing plant located in Vernon, Texas. This plant has been in operation since 1922 and is the sole location where Wright Brand Bacon is produced. The plant has undergone several changes over the years, including being acquired by Tyson Foods in 2001.
Despite these changes, the plant has maintained its commitment to producing high-quality bacon that meets the standards set by the Wright family. The family had complete control over how their bacon was made and oversaw the process from beginning to end, ensuring that every piece of bacon met their high standard of craftsmanship and care.
Today, the plant employs over 800 people and has undergone a recent expansion project to increase production of Wright Brand Bacon. The $26 million investment is expected to create 32 new jobs and meet the growing demand for this iconic bacon brand.
The History Of Wright Brand Bacon
Wright Brand Bacon has a rich history dating back to 1922 when Egbert Eggleston, his son Fay, and his son-in-law Roy Wright founded the company. They started in the back of their small grocery store in Vernon, Texas, where they hand-selected every pork belly and cured it to perfection. They then smoked each piece over real hickory wood and hand trimmed every thick slice. The family recipe they used was mouth-watering and resulted in a thicker, fuller-flavored slice of bacon.
The company continued to grow over the years, with Roy Wright eventually buying out his father-in-law and bringing his sons Bill and Bob into the business. By 1978, the company had grown to 225 employees with an established base of customers. Roy officially passed the torch to his sons when he retired that year. Dan Wright, Bill’s son, also started working at the plant around this time.
The company went through a period of change when the focus shifted from slaughtering to processing. This allowed for the development of Wright Brand’s peppered bacon and hickory-smoked ham. Despite these changes, the plant has maintained its commitment to producing high-quality bacon that meets the standards set by the Wright family.
In 2001, Wright Brand Foods was bought by Tyson Foods corporation but continued to operate under the Wright Brand Bacon name. Today, the plant in Vernon employs over 800 people and has undergone a recent expansion project to increase production of Wright Brand Bacon. The company’s commitment to quality and craftsmanship continues to be a hallmark of its success.
The Meat-Packing Plant In Texas
The meat-packing plant in Texas, where Wright Brand Bacon is processed, has a rich history dating back to 1922. The plant was originally founded as the Vernon Meat Co. by Egbert Eggleston, his son Fay, and son-in-law Roy Wright, operating in the back of a local grocery store. The company initially resold products from other companies, including cheese, tea, beans, vinegar, preserves, and syrup.
During World War II, the company changed ownership from Eggleston to Roy Wright. A new plant was built and the company was renamed Wright Packing Co. Roy’s two sons, Bill and Bob, then joined their father in the business. Wright Packing grew steadily and by the 1960s had 225 employees and a solid reputation.
In the 1970s, Bill and Bob decided to focus on processing, allowing the company to concentrate its efforts on product development. This decision led to contemporary favorites such as peppered bacon and hickory-smoked ham.
As a result of this specialization, Wright Packing became Wright Brand Foods, Inc., and saw great sales growth, necessitating newer and larger facilities. Between 1982 and 2001, Wright Brand Foods completely overhauled its processing facility and production capability.
Today, the meat-packing plant in Texas is owned by Tyson Foods and employs over 800 people. The plant produces thick-cut bacon for retail sale under the Wright Brand label and custom-cut bacon for food service customers. The plant spends around $4 million each year on utilities and is the second-largest employer in Vernon.
Despite changes in ownership and growth over the years, the meat-packing plant in Texas remains committed to producing high-quality bacon that meets the standards set by the Wright family nearly a century ago.
The Process Of Making Wright Brand Bacon
The process of making Wright Brand Bacon begins with selecting the highest quality pork bellies, which are then hand-trimmed to remove any excess fat. The trimmed bellies are then seasoned with a blend of natural spices and smoked with real wood chips to give them their signature flavor.
After smoking, the bacon is carefully inspected to ensure that it meets the Wright family’s standards for thickness, texture, and appearance. Any pieces that do not meet these standards are removed from the production line.
Once the bacon has passed inspection, it is packaged and sent to retailers across the country. Consumers can find Wright Brand Bacon in a variety of flavors, including hickory smoked, applewood smoked, double smoke, and maple flavored.
The process of making Wright Brand Bacon is a labor-intensive one that requires a lot of attention to detail and a commitment to quality. But for the folks at the Vernon plant, it’s all worth it to continue the legacy of this iconic brand and provide customers with the best possible bacon experience.
Quality Control And Standards
Quality control and maintaining high standards are integral to the production of Wright Brand Bacon. The plant in Vernon, Texas, adheres to strict guidelines to ensure that every slice of bacon meets the brand’s reputation for quality and taste.
The plant uses a 90-year proprietary curing recipe to perfect the flavors of their bacon. The process involves hand-trimming and thick-cutting the bacon, which is then real wood smoked using hickory, applewood, double smoke, or maple flavoring. The Wright family’s commitment to craftsmanship and care is still evident in every step of the production process.
The plant also focuses on sustainability and responsible practices. They work with local farmers and suppliers to source their meat, and they are committed to reducing waste and minimizing their environmental impact.
In addition to their internal quality control processes, Wright Brand Bacon undergoes regular inspections from the USDA to ensure that the bacon meets all safety and quality standards. This attention to detail ensures that every package of Wright Brand Bacon is of the highest quality and meets the expectations of their customers.
Sustainability Efforts At The Plant
In addition to expanding production, the plant in Vernon, Texas is also committed to sustainability efforts. Tyson Foods, the parent company of Wright Brand Bacon, has set a goal to reduce greenhouse gas emissions by 30% by 2030. The plant in Vernon is contributing to this goal by implementing energy-efficient practices and reducing waste.
The plant has installed energy-efficient lighting and equipment, which has resulted in significant energy savings. They have also implemented a waste reduction program that includes recycling and composting. The plant partners with local farmers to utilize food waste as animal feed, reducing the amount of waste sent to landfills.
Moreover, the plant has implemented water conservation practices, including the use of a closed-loop system for water used in the production process. This system reduces water usage and minimizes the amount of wastewater produced.
The sustainability efforts at the plant in Vernon demonstrate Tyson Foods’ commitment to reducing their environmental impact while producing high-quality products. As consumers become more environmentally conscious, these efforts will become increasingly important in maintaining customer loyalty and trust.
The Future Of Wright Brand Bacon
The future of Wright Brand Bacon looks bright, with the recent expansion project and increasing demand for bacon products. According to Tyson Foods, the bacon category has seen volume growth of 18% since 2017, with Wright Brand Bacon surpassing this growth by 29%. This indicates a strong and loyal customer base for the brand.
Furthermore, with more consumers cooking at home due to the pandemic, sales of bacon have increased by 12.8% in the last year alone. This trend is expected to continue as people continue to seek comfort in familiar and satisfying foods.
To meet this growing demand, Tyson Foods plans to continue investing in the Vernon, Texas plant and the Wright Brand Bacon brand. By maintaining the tradition of hand-selected, hand-trimmed, and smoked over real wood chips, they hope to continue building on the proud heritage of this iconic and delicious brand.
