The Mechanics Behind Spam (the Food)

Spam is a classic American canned food made from processed and cooked pork shoulder and ham. Despite its simplicity, it has sparked both fascination and disdain, even inspiring cultural references like singing Vikings. Since its introduction during the Great Depression, Spam has become one of the most iconic brands globally. What drives its enduring appeal? This article dives into the story and significance of Spam.

Spam is packaged in a rectangular metal can, ensuring it remains fresh for extended periods without refrigeration. The product itself is a soft, pinkish block of meat, encased in a layer of clear gelatin, making it easy to slice. While Spam is precooked and can be eaten straight from the can, many prefer it heated or cooked for enhanced flavor. It is typically sold in 12-ounce cans, with a smaller 7-ounce option also available.

While Spam often becomes the subject of jokes, its ingredients are straightforward. It consists entirely of pork shoulder and ham, with ham sourced from the pig's hind legs and rear. A significant amount of salt is added for both flavor and preservation, complemented by sugar for taste. The remaining components include water and a minimal quantity of sodium nitrite, a preservative that maintains the meat's color and prevents the growth of harmful bacteria like Clostridium botulinum, which causes botulism.

Next, we'll explore the production process of Spam.­

Spam Production

Spam is manufactured in two North American facilities located in Austin, Minnesota, and Fremont, Nebraska. The production process is highly automated, requiring just 13 employees to ensure smooth operations [source: Wyman]. Upon arrival at the plant, machines debone the pork, while ham is manually trimmed. The meat is ground in large 8,000-pound batches, flash-cooled, and mixed with other ingredients in airtight containers [source: Wyman]. The mixture is then conveyed to a filling line, where it is pumped into cans and sealed.

The cans filled with Spam are transported to a towering six-story cooker capable of holding 66,000 cans simultaneously [source: Wyman]. Inside, the cans and their contents are heated to eliminate all bacteria. After cooking, they are cleaned, cooled, and labeled with a plastic sleeve before being packaged into boxes and crates for nationwide distribution. Outside North America, Hormel permits other companies to produce and market Spam under license in various global markets.

Is Spam Healthy?

In short, no. Spam is not a nutritious food choice. A 12-ounce can contains six servings, with each serving packing 16 grams of fat, including six grams of saturated fat. It also provides 33% of the daily recommended sodium intake and a significant amount of cholesterol. While low-sodium and lite versions reduce these levels, a diet high in Spam is not advisable.

Research indicates that Spam and similar processed meats may elevate the risk of cancer. A University of Hawaii study revealed that individuals consuming large quantities of processed meat faced a 67% higher likelihood of developing pancreatic cancer. Since poultry and dairy consumption showed no such link, fat and cholesterol alone may not be to blame. Researchers theorize that chemicals used in meat processing, such as sodium nitrite, could react in the body to form carcinogens [source: Nothlings et al]. While no definitive link between sodium nitrite and cancer has been established, the FDA still deems it safe for use.

Spam History

The Hormel Foods Corporation, established by George A. Hormel in the late 1890s in Austin, Minnesota, is the creator of Spam. By the time of the Great Depression, Jay Hormel, George's son, had taken an active role in the company. While Hormel thrived in the fresh-meat industry, the lack of differentiation among products and seasonal supply fluctuations posed challenges. To address these issues, Jay Hormel focused on developing canned meats, which offered a unique solution [source: Wyman].

Canning meat presented its own set of challenges. Excessive heat could break down cell walls, releasing water and leaving the meat dry. After extensive experimentation, Hormel perfected a process that preserved the meat while maintaining its moisture. This required precise heat levels, the right amount of salt, and vacuum-sealed canning [source: Wyman].

While Hormel's canned ham was successful, Jay Hormel sought to utilize pork shoulders, an underused cut of meat. Initially, Spam was made solely from pork shoulder, but a blend of ham and shoulder was introduced later. The name "Spam" was coined by actor Kenneth Daigneau during a New Year's Eve naming contest [source: Wyman]. Hormel asserts that the name is a combination of "spiced ham," though enthusiasts and critics have proposed numerous alternative interpretations. Spam was officially trademarked on May 11, 1937, marking its official debut.

Hormel's aggressive branding and advertising campaigns successfully turned Spam into a household name in the U.S. However, it was World War II that solidified Spam's legacy domestically and introduced it globally. Before the U.S. joined the war, Spam and other food items were sent to Allied nations via the lend-lease program. When American troops were deployed to Europe and the Pacific, Spam became a staple in their K-rations [source: Wyman]. Or was it?

Most of the Spam consumed by soldiers was government-issued meat canned by Hormel and other military contractors. Only a small fraction of troops received authentic Spam [source: Wyman]. Despite this, soldiers associated the canned meat with Spam and grew to despise it. They felt overwhelmed by its constant presence in their meals and struggled to find new ways to prepare it. Their widespread disdain, expressed through songs and complaints, likely stemmed more from its overuse than its actual flavor.

Despite their wartime grievances, many soldiers returned to the U.S. with a lingering appreciation for Spam. Supported by a post-war advertising surge, Spam sales soared [source: Wyman].

Over the years, Spam has expanded its product line to include varieties like Low-Sodium, Lite, Hickory Smoked, Hot & Spicy, and Oven Roasted Turkey. The packaging has also evolved, transitioning from a clove-studded loaf to a Spamburger image, alongside updates to the Spam typeface [source: Spam.com]. In 1997, Hormel replaced the lithographed labels with a new "wrap" design. By 2002, Hormel had sold its 6 billionth can of Spam, enough to fill Giants Stadium in New Jersey and then some [source: The Meadowlands].

Spam Culture

Spam has become a cultural phenomenon far beyond Jay Hormel's expectations. One of the most widespread forms of Spam (much to Hormel's dismay) is the unwanted e-mail variety. The term e-mail spam was inspired by the Monty Python sketch, resonating with anyone who has struggled with an inbox flooded with unwanted messages. The name might also reflect the omnipresence of Spam during World War II, when it was not only a staple in K-rations but also appeared on European restaurant menus due to lend-lease shipments. Regardless of its origins, both types of spam share a common trait: they seem to be everywhere.

Spam (the food) is equally ubiquitous. It’s nearly impossible to find a U.S. grocery store that doesn’t stock it. While all 50 states consume Spam, Hawaii tops the list, with residents eating an average of three pounds per person annually [source: Wyman]. Beyond festivals, Spam has inspired sculpting and cooking contests, cookbooks, and even the SpamMobile, a blue van shaped like a Spam can that travels the country offering free samples. Since the 1990s, Hormel has expanded into nonfood merchandise like underwear, T-shirts, mugs, and Christmas ornaments, capitalizing on Spam's quirky appeal. Spam jokes are a comedy staple, and the product has made appearances in films and TV shows. In 1995, Hormel even sued over a piglike character named Spa'am in a children's movie but lost the case [source: Wyman].

Tasting Spam

Before writing this article, I had never tried Spam. In fact, I was baffled that anyone would eat it, given the countless jokes mocking it. I was convinced it must be one of the most unappetizing foods ever created, barely qualifying as edible.

However, I realized I couldn’t write about Spam without tasting it. With some hesitation, I opened a can of Classic Spam and cautiously sniffed it. Using a fork, I scooped out a piece (its texture was surprisingly soft) and tried it cold. As anticipated, Spam tastes similar to ham but is rather bland and overly salty. Surprisingly, after a few bites, I found myself enjoying the experience. Curious, I sliced a piece, made a Spam and cheese sandwich, and heated it briefly on the stove. To my surprise, it was delicious. Trying something new can be unexpectedly rewarding.

The rest of the Spam remains in its can (wrapped in aluminum foil) in my refrigerator. I’ll likely have it for lunch tomorrow.

For the record, my dog enjoyed the Spam even more than I did.