Wright N°IOO
$19.22
Introducing the fragrance inspired by 100 years of Bacon the Wright Way. Featuring the enticing scents of applewood, smoky bacon, and a secret ingredient used by perfumers in 1922—our founding year—Wright N°100 was created with the same level of craft as our thick-cut, real wood-smoked bacon.
100 years of craftsmanship in one tiny bottle.
The Background
To celebrate 100 years of our thick-cut, real wood-smoked bacon, we wanted to do something no other bacon brand has done before—create a bacon-inspired fragrance. We partnered with a world-renowned perfumer to make sure the same level of craft and dedication that goes into our bacon went into the development of this centennial fragrance.
The Ingredients
Wright N°100 is made with the delectable notes of thick-cut bacon, applewood, bergamot, white patchouli, sandalwood, a touch of maple syrup, and a little sizzle of Mousse de Saxe—a combination of leather and vanilla popular in 1922.
The Wright® Brand Legacy
The story of our hand-trimmed, thick-cut, real wood-smoked bacon began 100 years ago in a place called Vernon, Texas. Just a small town with small-town values. In the back of their little, rural grocery store, Egbert Eggleston, his son Fay, and his son-in-law Roy Wright set out to make a better slice of bacon. One that was real wood smoked, hand trimmed, thick cut, and full of flavor.
The three relatives got to work right away, hand-selecting every pork belly and trimming it to perfection. They cured each thick-cut piece and smoked it for hours over real hickory wood, enriching it with one-of-a-kind, savory flavor. When they finally tasted their bacon handiwork with its perfect, mouthwatering mixture of sweetness, saltiness, and smoke, they knew their careful attention to detail had paid off. They called their bacon Wright® Brand, and it was made the Wright Way. And for the last 100 years, they and their descendants have overseen the bacon-making process from beginning to end in that same small town of Vernon, Texas.
Today, Wright Brand bacon can be found on grocery shelves all over the United States. Besides adding some delicious new flavors, like Applewood Smoked and Double Smoked, we have kept our bacon unchanged. It’s what it’s always been—hand trimmed, thick cut, and real wood smoked. We’re not ones for big announcements and fanfare, but we thought it was worth telling everybody that after 100 years in the bacon business, we’re going to keep doing what we’ve been doing. The Wright Way to make bacon started in 1922, and it will stay that way for the next 100 years.
The three relatives got to work right away, hand-selecting every pork belly and trimming it to perfection. They cured each thick-cut piece and smoked it for hours over real hickory wood, enriching it with one-of-a-kind, savory flavor. When they finally tasted their bacon handiwork with its perfect, mouthwatering mixture of sweetness, saltiness, and smoke, they knew their careful attention to detail had paid off. They called their bacon Wright® Brand, and it was made the Wright Way. And for the last 100 years, they and their descendants have overseen the bacon-making process from beginning to end in that same small town of Vernon, Texas.
Today, Wright Brand bacon can be found on grocery shelves all over the United States. Besides adding some delicious new flavors, like Applewood Smoked and Double Smoked, we have kept our bacon unchanged. It’s what it’s always been—hand trimmed, thick cut, and real wood smoked. We’re not ones for big announcements and fanfare, but we thought it was worth telling everybody that after 100 years in the bacon business, we’re going to keep doing what we’ve been doing. The Wright Way to make bacon started in 1922, and it will stay that way for the next 100 years.
