SPAM is one of the most iconic pantry staples, often found in grandparents’ kitchens. Introduced

in 1937 by Hormel Foods, it gained worldwide popularity during World War II when rationing made fresh meat scarce.

What the name stands for has long been debated. Some say “Specially Processed American Meat” or “Shoulder

of Pork and Ham,” while others suggest “Salt Preserves Any Meat.” The most accepted version comes from

Ken Daigneau, who reportedly coined SPAM as a portmanteau for “spiced ham” in a Hormel naming contest,

winning $100. Company founder Jay Hormel called it the perfect name.

Despite the mystery, the ingredients are straightforward: pork, water, salt, potato starch, sugar, and sodium nitrate.

According to Hormel, SPAM filled a need for inexpensive meat during the Great Depression, then became indispensable during the war.

Production is also simple. Pork and ham are ground, mixed with the other ingredients for 20 minutes,

packed into cans, vacuum-sealed, cooked, and cooled for three hours before labeling.

Today, SPAM remains a cultural and culinary icon, loved by some and questioned by others,

but always intriguing for the story and simplicity behind that little blue can.