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Sizzle Pork And MMM

Get the SPAM® can out of the cupboard and experience just how good it tastes after sizzling in a frying pan. After all, you should crave it, not save it.
Sizzle. Pork. And. Mmm. indeed!

Don't Knock It 'Til You've Fried It!

Don't Knock It 'Til You've Fried It!

FRY. FRY. FRY AND FRY AGAIN

FRY. FRY. FRY AND FRY AGAIN

 Five Days of the Week

FIVE DAYS OF THE WEEK

 

The SPAM® Chopped Pork and Ham Gastro Pub Challenge

Back in October a New York Restaurant made foodie headlines with its SPAM® Scotch Egg dish. When we posted a picture of the dish on facebook we had dozens of requests for a recipe.

SPAM® Gastro Pub Challenge

We challenged Jamie in his kitchen at renowned gastro pub, the Duke of Sussex in Waterloo, to come up with other SPAM® inspired gastro pub recipes and we filmed him making them.

 

SPAM® Cordon Bleu

Ingredients
  • 100g of SPAM® Chopped Pork and Ham
  • 240g of sausage meat
  • 50g of brie
  • 10g flour
  • 1 eggs
  • 30g of breadcrumbs
Method
  1. Chop the SPAM® Chopped Pork and Ham and mix with the sausage meat
  2. Roll out the mixture into a rectangular shape
  3. Slice the cheese and arrange on one half of the rectangle
  4. Fold over the other half and gently roll to ensure it's sealed
  5. Pass through the flour, egg and finally the breadcrumbs
  6. Fry in foaming butter until golden, then bake for 4 minutes at 180°.
Inspiring SPAM™uary 2019
 

SPAM® Scotch Eggs (serves 2)

Ingredients
  • 100g of SPAM® Chopped Pork and Ham
  • 140g of sausage meat
  • 10g flour
  • 2 eggs
  • 30g of breadcrumbs
Method
  1. Boil eggs for six minutes the plunge into iced water and leave for five minutes
  2. Chop the SPAM® Chopped Pork and Ham and mix with the sausage meat
  3. Peel the cooled eggs
  4. Split the meat into two equal parts and wrap around each egg
  5. Pass through the flour, egg and finally the breadcrumbs
  6. Fry until golden, then bake for 8 minutes at 180°.