Every now and then I’ll splurge and buy a pound of Wright’s Bacon. It’s almost twice as expensive as some of the other top brands, but it’s the best. And it’s been the best since 1922. You don’t last over 100 years if you don’t do things “wright” and Wright does.
The Eggleston family from Vernon, Texas thought that bacon should be thicker, richer and worth the wait of smoking and curing. They began slicing bacon in the back of their grocery store, then smoked it low and slow over real wood. It took lots more time and effort, but the experiment paid off. Word spread quickly and Wright’s bacon was soon dispersed across the southwest, then throughout the entire country. Each slice of thick-cut smoked and cured bacon was quality inspired. And it remains so today.
But the problem we have with a pound of bacon is that it takes the 2 of us quite a while to eat it all. We only have bacon maybe once a week and three or four slices is plenty.
Food Saver to the Rescue!
After opening a package of Wrights, I’ll put 3 or 4 sliced of bacon in a small bag and vacuum seal it. Then, when we decide on a breakfast with Wright’s, bacon, I simply defrost and fry. That way, the bacon stays as fresh as it just came out of the package.
