At first glance, one might assume SPAM® products are produced through magic. But it’s actually a relatively simple, conventional process.
Whatever you may hear, no ‘scrapings’ or ‘useless bits’ of pork or ham have ever found their way into SPAM® products. High quality pork shoulder meat and ham (actually hand cut off the bone) are ground together with water, a little sugar, salt and spice to be cooked in the can to seal in the goodness. Very small amounts of stabilisers and preservatives are added:
Sodium Nitrite – you’ll find in all ham, bacon, sausage pork pies and other meat products. It simply helps the meat to keep its attractive pink colour.
Sodium Ascorbate – a more bioavailable form of common Vitamin C that functions as an antioxidant.
Triphosphates – a common preservative that’s an added protection against bacteria.
There are some questions that continually plague man over time. Questions like 'Is there intelligent life beyond Earth?' And 'What is the meaning of the SPAM® brand name?' Unfortunately, we can provide answers to neither. The significance of the SPAM® brand name has long been a subject of speculation. One popular belief says it’s derived from the words 'spiced ham.' The real answer is known by only a small circle of former Hormel Foods executives. And probably Nostradamus.
While the keeper of an emergency underground bunker might have you believe SPAM® products offer eternal freshness, there is, in fact, a limit to their goodness. On the bottom of every can of SPAM® product you’ll find a "best by" date. This is the date Hormel Foods recommends using the product by. You’ll likely find yourself gobbling up the delicious meat inside the can long before that date. But if you find yourself sitting on a stock of SPAM® products during a zombie invasion, be sure to check the date before you enjoy.
This delicious British icon and global brand launched in 1937 in the US as “The Meat of Many Uses!” and American households quickly ate it up. By 1940, 70 percent of urban Americans were eating SPAM® products. But it was the arrival of WWII and the need for easily transported protein, that brought SPAM® products to the UK shores and fueled the SPAM® brand’s incredible growth around the world. Today, with over a dozen varieties sold in more than 40 countries, this 79 year old brand continues to ignite invention all over the world. In America, people come from far and wide to visit the SPAM® Museum. Located in Austin, MN (the birthplace of SPAM® brand), this museum is a curation of all things SPAM® brand, and pays tribute to its presence across the world. In 2012, the eighth-billionth can of SPAM® product was produced. Chew on that for awhile.
We know what you’re thinking; SPAM® products must grow on trees there. That would be neat, but to believe it you must have taken a coconut to the head. The true root of the island’s love for SPAM® products goes back to World War II, when the luncheon meat was served to GIs. By the end of the war, SPAM® products were adopted into local culture, with Fried SPAM® Classic and rice becoming a popular meal. The unique flavor quickly found its way into other Hawaiian cuisine, from SPAM® Fried Wontons to SPAM® Musubi, and SPAM® products became a fixture for breakfast, lunch and dinner. Today you’ll find SPAM® dishes served everywhere from convenience stores to restaurants, reflecting a demand that is unmatched by any place in the world.
Simple, the best way to eat it is with your mouth. Sandwiches are the most popular vehicle used to deliver it to your chompers. Which kind of sandwich is another question entirely though, as there are a plethora of recipes available. Beyond the sandwich, the versatility of this delicious meat provides endless meal options, including many that are uniquely preferred within particular cultures around the globe. By the time you asked every SPAM® Brand lover out there, the responses would likely include grilled, fried, in a taco, on a bun, as a snack, for supper, and even straight out of the can. There are countless ways to enjoy SPAM® products, and no wrong way.
In a word: magic. Of course, we’re biased, and if you haven’t had the good fortune of tasting magic before, that won’t tell you much. Speaking objectively, they taste kinda like ham. They also taste a little like pork roast. What we’re trying to say is, SPAM® products have a unique taste that’s unlike anything else out there. That taste also depends on the SPAM® variety and how you prepare it. Grilling, baking, or frying will result in different textures and subtleties. So the best way to answer this question is ultimately to try it for yourself.
At first glance, one might assume SPAM® products are produced through magic. But it’s actually a relatively simple, conventional process.
Whatever you may hear, no ‘scrapings’ or ‘useless bits’ of pork or ham have ever found their way into SPAM® products. High quality pork shoulder meat and ham (actually hand cut off the bone) are ground together with water, a little sugar, salt and spice to be cooked in the can to seal in the goodness. Very small amounts of stabilisers and preservatives are added:
Sodium Nitrite – you’ll find in all ham, bacon, sausage pork pies and other meat products. It simply helps the meat to keep its attractive pink colour.
Sodium Ascorbate – a more bioavailable form of common Vitamin C that functions as an antioxidant.
Triphosphates – a common preservative that’s an added protection against bacteria.