Ever wondered what’s really inside that iconic blue-and-yellow can of SPAM? This canned meat has sparked curiosity—and culinary creativity—for over 80 years.

Introduced in 1937 by Hormel Foods, SPAM became a pantry staple during World War II and has since grown into a global favorite. Despite its fame, the name’s origin is still debated. Some say it stands for “Shoulder of Pork And Ham,” while others believe it means “Specially Processed American Meat.” Fun fact: the winning name was submitted by Ken Daigneau, who earned \$100 for the idea—a big sum back then.

SPAM’s ingredient list is surprisingly simple: pork with ham, salt, water, potato starch, sugar, and sodium nitrite (a preservative). While some avoid it due to its sodium content, others embrace its convenience and long shelf life.

Today, SPAM comes in many flavors—from classic Original to Hot & Spicy, Hickory Smoke, and even SPAM with Cheese—making it easy to customize your meals.

Its versatility is part of its charm: fry it for breakfast, cube it for stir-fries, or slice it into musubi. Whether you’re a die-hard fan or trying it for the first time, SPAM remains a nostalgic, adaptable favorite with a flavor all its own.