SPAM, a name synonymous with unwanted emails, also represents a canned meat product that has intrigued and divided consumers for decades. Whether you grew up enjoying it or regard it with suspicion in the grocery store aisle, you’ve likely pondered, “What is SPAM, exactly?” The answer, surprisingly, is more straightforward than you might imagine.
SPAM is a canned cooked pork product, a type of luncheon meat, introduced to the market in 1937 by Hormel Foods in Austin, Minnesota. During the tail end of the Great Depression, SPAM emerged as an affordable meat alternative, rapidly gaining popularity. James Schend, food editor at Taste of Home, notes, “It cemented its place in the culinary world during World War II, due to its ability to be stored for long periods of time. It could be easily shipped around the world.” Its global presence endures; SPAM is currently available in 44 countries, according to the official SPAM website.
A variety of SPAM flavors and product offerings, showcasing the brand’s diverse range.
Today, SPAM boasts 15 different varieties, ranging from the Classic flavor to Teriyaki and Jalapeño. Regardless of personal preference, its ubiquity is undeniable. Worldwide sales have surpassed eight billion SPAM products. To celebrate its heritage, the SPAM Museum opened in 2016 in Austin, Minnesota, its birthplace.
Demystifying SPAM’s Ingredients
Contrary to popular belief, SPAM isn’t a concoction of mysterious preservatives and unidentifiable meat. It contains only six ingredients, all of which are listed on the official SPAM website.
These ingredients are:
- Pork with ham meat added
- Salt
- Water
- Potato starch
- Sugar
- Sodium nitrite
Most of these components are readily recognizable. Sodium nitrite, the only potentially unfamiliar ingredient, functions as “a preservative to help retain freshness,” according to Schend. The SPAM website states its purpose is to “uphold the meat’s high standard of quality.”
A close-up view of a can of classic SPAM, displaying the iconic blue and yellow branding.
The Manufacturing Process
The production of SPAM involves a simple process. Ground pork and ham are combined with the other ingredients and mixed for 20 minutes. Once the mixture reaches the optimal temperature, it is transferred into cans, which are then vacuum-sealed. Following sealing, the cans undergo a cooking process and are cooled for three hours. After cooling, the cans are labeled and prepared for distribution. This uncomplicated process is the essence of SPAM production.
Slices of SPAM being pan-fried, illustrating a popular cooking method for this versatile ingredient.
In conclusion, SPAM is a relatively simple product comprised of a few key ingredients, manufactured through a straightforward process. Its enduring popularity, spanning decades and cultures, speaks to its affordability, convenience, and versatility as a food product.
