As Wright Brand’s 100th anniversary year nears conclusion, the Vernon, Texas-based brand has created a cake featuring its thick-cut, wood-smoked bacon.
The Bacon Cake features four pounds of bacon with layers of cheddar scallion cornbread and a sweet corn bacon filling. The cake is topped with a salted hot honey cream cheese bacon spread and Wright Brand Bacon. The limited-edition bacon cake is available for purchase in select markets online, while supplies last.
The brand team partnered with Darnell Reed, chef and owner of Chicago-based Luella’s Southern Kitchen to develop the recipe. In addition to the Southern-inspired ingredients, the Wright Brand Bacon Cake features bacon rosettes and 1.5 pounds of bacon incorporated throughout.
For bacon fans located in New York, Los Angeles, Chicago and Dallas, the limited-edition cake is available for purchase and local pickup at WrightBaconCake.com, beginning Dec. 15. Local pickup points will vary based on location.
“Turning 100 is a major milestone and we wanted to do something big to close out our year-long celebration,” said Cal Tharp, senior brand manager.
“We kicked off our anniversary by launching a bacon-inspired fragrance and later in the year took over the town where the brand was founded, Vernon, Texas, with a one-day bacon festival. The only thing missing was the cake. We wanted to give people a way to celebrate our centennial with us in a way that feels distinctly Wright Brand.”
The event worked in partnership with local businesses by introducing a variety of bacon-centric offerings in stores along the newly named main street, The Bacon Strip.
To read more information about the festival presented by The Shelby Report, click here.
