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!
