SPAM is a word that we tend to throw around and we may use it for a variety of reasons. When most people think about spam, they think about unsolicited email or perhaps some other form of digital communication they didn’t ask for.
Although that may be true, the original SPAM was a form of meat that came in a can and it was extremely popular in some parts of the world.
If you’ve ever come across Spam before, you may have enjoyed the taste, but have you ever wondered what it actually was? Spam has been around since 1937 and it is a type of canned lunchmeat. Originally, it came from Austin, Minnesota, and was made by Hormel Foods
According to Hormel Foods, since it was developed during the Great Depression, it became popular because it was a meat product that was relatively inexpensive. It continued to gain popularity because of World War II and the fact that it can be stored long term.
Hormel Foods said that according to James Schend, Taste of Home food editor, it could also be shipped around the world easily. Perhaps that is why you will find it in 44 different countries, according to the SPAM website.
The original SPAM was a single variety but today you will find it in 15 different flavors. Perhaps you might enjoy some Jalapeno SPAM or maybe some teriyaki flavor would be to your liking.
Of course, you don’t have to love SPAM to realize that it is a part of our world and many people eat it on a daily basis. It has gained such popularity that in Austin, Minnesota, there is even a museum that is fully dedicated to the meat product.
Now we get down to brass tacks and start talking about what is actually in the mystery meat. You are probably thinking about all of the different ingredients that must be in it, but in reality, it is a relatively shortlist. In fact, there are only six ingredients in Spam:
– Pork with Ham Meat
– Salt
– Water
– Potato Starch
– Sugar
– Sodium Nitrate
More than likely, you will find more ingredients in almost anything you pick up at the grocery store. Most of it is fairly nonoffensive but the only one that may make you think twice is sodium nitrate. There is no need to be concerned, it is just in there to help preserve the freshness of the meat.
The way that SPAM is made is also straightforward. All of the ingredients are mixed together for 20 minutes and when it reaches the right temperature, it is vacuum-sealed inside of the cans. They then cook the cans and cool them for three hours before applying the label and sending them off to the market.