Retro Cuisine Revisited: The Unexpected Journey of Spam
Vintage foods are making a remarkable comeback, and one notable entrant in this list is the timeless meat-in-a-can classic, Spam. But what do we really know about this global culinary icon?
A Deep-Dive Into Spam’s Past
Spam enjoys a rich heritage, tracing its origin back to the 1930s. According to the official Spam website, since its inception, the world has consumed an astonishing 8 billion cans of Spam.
The humble beginnings of Spam can be traced back to 1937, amid the depths of the Great Depression. Fresh pork was a luxury commodity out of the common man’s reach, making Spam an instant hit due to its affordability and convenience. With the onset of World War II, the demand for Spam soared, with the military procuring 150 million pounds of Spam by the end of the war.
The Simplicity Behind Spam
As per the Spam website, the canned meat comprises six straightforward ingredients: pork with ham, salt, water, potato starch, sugar, and sodium nitrite. A simple yet wholesome formula that has stood the test of time.
The Name Game
The intriguing name, Spam, was conceived by the sibling of a Hormel Foods Vice President. While theories speculate that Spam stands for “shoulder of pork and ham” or “spiced ham”, the true derivation remains a mystery. Mental Floss attributes the name to Kenneth Daigneau, an actor who happened to be the brother of a Hormel executive. Daigneau bagged a $100 prize in a naming contest conducted by Hormel.
Where is Spam Most Loved?
Spam enjoys an enormous fan base in Hawaii, which is the largest consumer of the product. A favorite local delicacy is Spam Musubi, a unique amalgamation of fried rice, seaweed pocket, and of course, Spam. As per the Spam website, Hawaii alone accounts for the consumption of seven million cans of Spam products each year.
South Korea is the second-largest consumer of Spam, where it often features in a sushi variant called kimbap.
The Many Faces of Spam
Spam offers a fascinating assortment of flavors beyond the original. Some of the variants include Spam Lite, Spam Bacon, Spam Turkey, Spam Teriyaki, Spam Cheese, Spam Garlic, Spam Black Pepper, Spam Hickory Smoke, and Spam Portuguese Sausage!
A Shrine for Spam
An entire museum in Austin, Minnesota, the birthplace of the Spam brand, is dedicated to honoring its legacy. The website describes the museum as a tribute to Spam’s global footprint. In 1998, Spam’s product packaging even made its way to the prestigious Smithsonian.
The Taste of Magic
If you haven’t yet ventured into the world of Spam, the product’s website describes the taste as, well, “magic.” They further explain that the taste leans towards ham and a bit like pork roast. Spam’s versatility allows it to be grilled, baked, or fried, each method bringing out unique tastes and textures.
The making of Spam involves mixing the ingredients with pre-ground pork and ham. The mixture is then canned, vacuum-sealed, cooked, and cooled for three hours. Once the labels are affixed, the cans are packaged and sent off to satisfy taste buds around the globe.