SPAM — the iconic canned meat — has been feeding families, soldiers, and snack lovers for nearly a century.

Introduced in 1937 by Hormel Foods during the Great Depression, it was designed as an affordable, long-lasting protein.

Many believe its name comes from “spiced ham,” though Hormel never confirmed it. SPAM gained fame during

World War II as a U.S. military staple and later became beloved in Hawaii, South Korea, the Philippines, and beyond.

The recipe is simple: pork shoulder with ham, salt, water, potato starch, sugar, and sodium nitrite. These six

ingredients create its savory, slightly smoky flavor, firm texture, and years-long shelf life without fillers

or artificial additives. Production involves grinding pork and ham, blending in seasonings, cooking, sealing,

and heat-sterilizing the cans — a process so effective it has even made SPAM astronaut food.

Its enduring popularity comes from affordability, convenience, and versatility. It can be pan-fried, grilled,

diced into fried rice, stewed, or stacked into sandwiches. Unique dishes like Hawaii’s SPAM musubi, Korea’s budae jjigae,

and Filipino breakfasts highlight its global reach. Though high in sodium and fat, SPAM delivers protein and nostalgia,

inspiring recipes, pop culture, and even a Minnesota museum. A humble can, a worldwide icon.