Month: March 2021

March is a big month for meat lovers. In the UK, it’s SPAM® Appreciation Week. In the U.S., we celebrate National Deli Meat Month — and what better way to join the fun than by demystifying one of the most iconic canned meats ever made?

In this edition of How It’s Made, we’re taking a closer look at SPAM® — what it is, how it’s made, and why it’s still flying off shelves after more than 85 years.

SPAM® Facts You Might Not Know

• SPAM® is produced by Hormel Foods, which has sold over 8 billion cans since 1937 — in 44 countries.
• The name came from a naming contest. The winner received $100. No one truly knows if it stands for “spiced ham,” “shoulder of pork and ham,” or something else.
• Originally popular with U.S. troops during WWII, SPAM® was used to lubricate guns and grease boots, not just for meals.
• Today, three cans are sold every second worldwide.
• SPAM® is found in one out of three American households.
• Guam and Hawaii are among the biggest consumers per capita — in Guam, the average person eats 16 cans per year.
• In South Korea, SPAM® is often considered a luxury gift.
• McDonald’s in Guam serves it on the menu.

And for us Minnesotans? SPAM® is a point of pride — Hormel was founded right here in 1891.

How SPAM® Is Made

SPAM® was born when Jay Hormel saw a butcher slicing canned meat at a deli and thought: “What if consumers could skip the butcher and slice it themselves at home?” The result was a shelf-stable, high-protein product that didn’t require refrigeration — a game-changer for American kitchens.

The Ingredients (Yes, Only Six)

• Ground pork mixed with ground ham
• Salt
• Water
• Sugar
• Sodium nitrite
• Potato starch (added in 2009)

Most of the pork used is pork shoulder — a cut that was once hard to process for other purposes. Sodium nitrite acts as a preservative, preventing bacterial growth and creating SPAM’s signature pink hue. Potato starch, added decades later, helps bind the meat and retain moisture while cooking.

Manufacturing Process

Creating SPAM® might be simple on paper — but the process is a high-volume, precision operation:

• Hand carve and grind the meat in 8,000-pound batches at controlled temperatures (approx. 20 minutes).
• Use a vacuum mixing machine to super cool the meat.
• Add remaining ingredients and blend.
• Funnel the mixture into cans, vacuum seal, and apply labels.
• Cook the cans using hydrostatic cookers (steam + pressure) — up to 33,000 cans per hour!
• Package and palletize for global shipment.

Six ingredients. Six steps. No mystery.

Give It a Try

Never tried SPAM®? As a proud Minnesotan, I think you should.

Grab a can at your local store and give it a go. Fry it, bake it, or turn it into SPAM sushi (yes, it’s a thing). Pair it with cheese (and check out this article on how cheese is made) for the full experience.

Happy Eating — and Happy National Deli Meat Month!