13 hours ago, Thanks for the Crepes said:I do not recommend Wright's bacon. At one time, it may have been made the right "Wright" way. Now it is owned by Tyson brands, the massive abuser of chickens. I'm not impressed with the taste or texture of the bacon. It's expensive, and I believe I overpaid the one time I tried it. I would recommend Broadbent's hickory smoked bacon, but none of their other products. Okay, it seems insanely overpriced, but it was a gift, and it is actually quite good bacon. I cannot say whether it is worth your money, while still being the best bacon I've eaten since leaving my grandparents' farm. I can say it is much better than Wright's bacon, which no one should ever waste money on and no one should buy country ham or sausage from Broadbent's. They seem to only know how to make bacon, and they do that very well, if the prices are kind of out there to me.
I knew there was at least one Wrights-hater in the group here! 
Actually, I'm pretty sure there are more. Thanks for the information about their ownership. I didn't know that. Thanks also for the recommendation of Broadbent's and the caveat that it's just their bacon that's worth buying.
I do like the taste of Wright's, but that doesn't mean there isn't better out there. Yesterday, before you posted, we went grocery shopping. I bought a pound of the applewood-smoked bacon Fry's had at their butcher counter, as well as a new package of Wright's bacon. I'm planning a giant broccoli salad - that stuff never lasts long around here - and that will require quite a lot of bacon. I'll have a chance to compare cooking methods recommended above (everything except the CSO) as well as bacon types. Stay tuned.
