Few products have achieved the legendary status of SPAM in the realm of canned meats. This square-shaped amalgamation of pork, water, salt, potato starch, sugar, and sodium nitrate has been the subject of fascination, ridicule, and even adoration for 77 years.1 What makes SPAM truly intriguing is its mysterious name, a subject of debate and speculation over the years. In this listicle, we’ll delve into the surprising history and origin of the name, its cultural impact, and its resurgence in modern cuisine.

 

The Birth of SPAM
SPAM’s journey began in Austin, Minnesota, where George A. Hormel founded a meatpacking facility in 1891. However, it wasn’t until 1937 that the canned meat, as we know it, was born. The creation of this iconic canned meat involved experimentation with ingredients, can sizes, and preservation techniques. Notably, Julius Zillgitt, a Hormel employee, played a role in perfecting the canning process to prevent the meat from sweating inside the can. The recipe, which primarily consisted of pork shoulder, water, salt, sugar, and sodium nitrate, remained largely unchanged for decades.