SPAM, the iconic canned meat often found in older pantries, was introduced by Hormel Foods in 1937.

It gained global popularity before and during World War II, when rationing made fresh meat scarce.

Its name remains part of its enduring mystery. Theories include “Specially Processed American Meat,” “Shoulder of Pork and Ham,”

“Salt Preserves Any Meat,” and “Spiced Ham.” The most accepted story comes from Time, which credits Ken Daigneau—brother

of a Hormel executive—with coining “SPAM” as a portmanteau of “spiced ham,” winning $100 in a 1930s naming contest.

Ingredients are straightforward: pork, water, salt, potato starch, sugar, and sodium nitrate. According to Hormel,

SPAM met the need for cheap, filling meat during the Great Depression, and its wartime role cemented its status as a household staple.

Production is equally simple: ground pork and ham are mixed with the other ingredients for 20 minutes,

packed into vacuum-sealed cans, cooked, cooled for three hours, and then labeled.

Despite mixed opinions on its taste and appearance, SPAM remains a lasting symbol of affordable,

convenient food—its intrigue fueled as much by its flavor as by the mystery behind its name.