In 1922, Egbert Eggleston, his son Fay, and son-in-law Roy Wright, founded the Vernon Meat Company in the back of a local grocery store.

The initial pork bellies used for making bacon were delivered by railroad cars, covered in salt for preservation, and eventually painted with liquid smoke by Roy Wright.

Initial success led to a burgeoning contribution from other family members eager to help now-manager Roy Wright run Vernon Meat.

Beginning in 1982, with a new derind room, and ending in 2001 with the most recent addition to the plant including infrastructural enhancements to allow for further upgrades, Wright Brand Foods completely overhauled its processing facility and capability.

By consulting with ProModel, a corporate manufacturing analysis firm, Wright Brand Foods was able to overhaul critical areas of their plant, thus enabling the company to "double production capacity and save more than $10 million.