It shares its name with those annoying emails you don’t want. It comes in a can and is made of…some kind of meat? Whether you grew up eating it and still do or you’ve merely eyed it suspiciously in a supermarket aisle, you’ve probably found yourself wondering “What is SPAM?” at some point. Well, the answer to that question actually may not be as complicated as you think!
What is SPAM?
SPAM is a canned lunch meat product that first hit shelves in 1937. It was created in Austin, Minnesota by the manufacturers Hormel Foods. Toward the end of the Great Depression, SPAM helped fill a huge need for inexpensive meat products. And its popularity only grew. “It cemented its place in the culinary world during World War II, due to its ability to be stored for long periods of time,” explains James Schend, food editor at Taste of Home. “It could be easily shipped around the world.” And it was, both then and now; today SPAM products are available in 44 different countries, according to their brand site.
Today, there are 15 different SPAM varieties, from Classic to Teriyaki to Jalapeño. Love it or hate it, you can’t deny that it’s everywhere. Over eight billion SPAM products have been sold worldwide, and in 2016, a SPAM museum opened in its birthplace, Austin, Minnesota. Learn about the surprising birthplaces and origins of 19 more foods you see everywhere.
What is SPAM made of?
It may come as a pleasant surprise to learn that SPAM is not the preservative-packed mystery meat you might think it is. In fact, SPAM only contains six ingredients! And the brand’s website lists them all. They are: pork with ham meat added (that counts as one), salt, water, potato starch, sugar, and sodium nitrite. Most of those are as simple as simple gets! The only one that might raise eyebrows a little is the sodium nitrite, which is “a preservative to help retain freshness,” Schend explains. The website says that it is there to “uphold the meat’s high standard of quality.”
To make SPAM, the ground-up pork and ham are mixed with the other ingredients for 20 minutes. When the mixture reaches the proper temperature, it’s put into the cans, which are vacuum-sealed. The cans are cooked and then cooled for three hours, after which they’re ready for their labels. And that’s all there is to it!
As an enthusiast with a deep understanding of the topic, let me delve into the concepts presented in the article about SPAM.
Expert Introduction: I am an avid food enthusiast with a comprehensive knowledge of various culinary topics, including the history and composition of iconic food products. My expertise is demonstrated through a thorough understanding of the intricacies involved in food production, preserving techniques, and the cultural significance of certain foods.
Concepts in the Article:
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SPAM's Origin and History: The article mentions that SPAM, a canned lunch meat product, was introduced in 1937 by Hormel Foods in Austin, Minnesota. It gained popularity during the Great Depression for providing an affordable meat option. Its significance continued to grow during World War II due to its long shelf life and ease of transport. Today, SPAM is available in 44 countries.
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SPAM Varieties: There are 15 different varieties of SPAM, ranging from Classic to Teriyaki to Jalapeño. This diversity caters to varying tastes and preferences, making SPAM a versatile product. The article highlights its omnipresence, with over eight billion products sold worldwide.
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SPAM Museum: The article mentions the opening of a SPAM museum in Austin, Minnesota, in 2016. This indicates the cultural impact and enduring popularity of SPAM, turning its origin into a tourist attraction.
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SPAM Ingredients: Contrary to common perception, SPAM is not a mystery meat filled with preservatives. It comprises only six ingredients: pork with ham meat added, salt, water, potato starch, sugar, and sodium nitrite. The presence of sodium nitrite serves as a preservative to maintain freshness and uphold the meat's quality standards.
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SPAM Production Process: The article outlines the simple process of making SPAM. The ground-up pork and ham are mixed with the other ingredients for 20 minutes. The resulting mixture is then canned, vacuum-sealed, cooked, cooled for three hours, and finally labeled. This straightforward production process emphasizes the efficiency and consistency in SPAM manufacturing.
By exploring these concepts, it becomes evident that SPAM is not just a canned meat product; it is a culinary icon with a rich history, global presence, and a surprisingly simple yet meticulous production process.
