Why Spam? A Bit About This Famous Minnesota Made Meat Product

Spam was introduced in 1937 by Hormel Foods right here in Minnesota.

The Austin based food company launched the luncheon meat to increase pork shoulder sales, an unpopular meat cut at the time. The iconic blue can contains pork with ham, salt, water, potato starch, sugar, and sodium nitrate. Already cooked, Spam can be served straight from the can or heated up.

During the second World War, Spam gained worldwide popularity when more than 100 million pounds were shipped abroad to feed allied troops. Margaret Thatcher even called it a “wartime delicacy.” High praise from the “Iron Lady. “

Through the war, the meat product was introduced to Hawaii, Guam, Okinawa, and the Philippines.

It quickly became a staple on the islands of Hawaii and is referred to by locals as the “Hawaiian Steak.” More Spam is consumed per capita in Hawaii than anywhere else in the United States. On the Island of Oahu, a Spam themed festival called the “Waikiki Spam Jam” is held annually.

In 1959, the 1 billionth can of Spam is produced. Spam made it on the TV screen in 1970 – featured in a Monty Python sketch, named after the canned meat. By 1972, two billion cans have sold. In Austin, Minnesota, the first Spam museum opened its doors in 1991. The following year, the Spambuger is presented to the world. In 1997, examples of Spam packaging were donated to the famed Smithsonian.

Phot by Steve Cukrov. AUSTIN, MINNESOTA – JUNE 21, 2017: Statue at the Spam Museum. The 16,000 square foot space is dedicated to Spam, the canned precooked meat product made by the Hormel Foods Corporation.

In 2012, the 8th billion can of Spam was made. That same year, Hormel introduced Spams first spokes-character, “SIR-CAN-A-LOT” (can’t make this stuff up.)

Today, Spam is sold in 44 different countries and comes in 15 varieties, including the infamous limited edition Pumpkin Spice.

What does Spam taste like?

Never having tried this Minnesota can-filled pork product, I went to an expert for advice on how to eat Spam – my good friend Becky. Becky is part Hawaiian and has been devouring Spam since I can remember. Thinking about Spam gives my hilarious friend, “goosebumps.” She the only person I know who owns a “Spam slicer.” A slicer dedicated to cut up her delectable luncheon meat. Becky recommended to fry up the cubed meat and offered a few of her favorite recipes.

Frying up Spam

I decided my first attempt at Spam needed to be on its own. As recommended, I fried up three slices of Spam, accompanied by eggs and toast.

The high sodium amount (790mg or 34% of DV) can be tasted on the first bite. Overall, it wasn’t too bad, like greasy ham with a hint of something else I couldn’t quite identify. As a first-timer, I wouldn’t recommend three large slices. One slice would have sufficed. I may be severely dehydrated for the rest of 2021.

Want to try Spam on your own? Here are the three recommended recipes by Spam expert, Becky. Enjoy!

SPAM® Loco Moco
  • 1 (12-ouce) can SPAM® Classic, cut into 8 slices
  • 2 tablespoons butter
  • 1 cup chopped cremini mushrooms
  • 1 cup chopped sweet onion
  • 2 cups beef broth
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons cornstarch
  • 3 tablespoons water
  • 4 cups cooked rice
  • 4 eggs, cooked sunny-side up
  • 3 tablespoons chopped Italian parsley
  • 3 tablespoons chopped green onion
  • 1/4 cup diced Roma tomato


In large skillet over medium heat, cook SPAM® Classic 3 to 5 minutes or until lightly browned and crisp. Remove from skillet. In same skillet, melt butter. Add mushrooms and onions and cook over medium-high heat 6 to 8 minutes or until golden brown and tender.

Add beef broth and Worcestershire sauce to mushroom mixture; bring to boil.

In small bowl, mix cornstarch with water to make a smooth paste. Add to pan, whisking until combined and thickened.

Season to taste with salt and pepper.

Divide rice among 4 plates. Place 2 SPAM® Classic slices on top of rice. Top with gravy and 1 egg.

Garnish with parsley, green onion and tomato.

Find this recipe at Spam.com

SPAM® Fried Rice
  • 2 tablespoons vegetable oil, divided
  • 2 large eggs, beaten
  • 2 cloves garlic, minced
  • 6 ounces Spam, diced
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas
  • 1/2 cup frozen diced carrots
  • 3 cups cooked rice
  • 1 1/2 tablespoons soy sauce
  • 1/2 tablespoon fish sauce
  • 1/4 teaspoon sesame oil
  • 1/4 teaspoon white pepper
  • 2 green onions, sliced
  • Sriracha, for serving


Heat 1 tablespoon vegetable oil in a large skillet over low heat. Add eggs and cook until cooked through, about 2-3 minutes per side, flipping only once. Let cool before dicing into small pieces.

Heat remaining 1 tablespoon vegetable oil in the skillet over medium high heat. Add garlic and Spam, and cook, stirring often, until light golden brown, about 3-4 minutes.

Add corn, peas and carrots. Cook, stirring constantly, until vegetables are tender, about 1-2 minutes.

Add rice and gently toss to combine.

Add soy sauce, fish sauce, sesame oil and white pepper. Cook, stirring constantly, until heated through, about 1-2 minutes.

Stir in green onions and eggs.

Serve immediately, drizzled with Sriracha, if desired.

Find this recipe from Damn Delicious.

SPAM® Classic Musubi
  • 2 tablespoons soy sauce
  • 2 tablespoons sugar
  • 1 (12-ounce) can SPAM® Classic cut into 8 slices
  • 2 teaspoons furikake, if desired
  • 3 cups cooked sushi rice
  • 3 sheets nori, cut in thirds


In small bowl, combine soy sauce and sugar.

In large skillet over medium-high heat, cook SPAM® Classic slices 3 to 5 minutes or until browned. Add soy sauce sugar mixture, cook 1 to 2 minutes or until slices are glazed. Remove from pan.

Place 1/3 cup rice into musubi press or plastic lined SPAM® classic can on top of nori strip and press down. Remove press. Sprinkle rice with furikake, if desired. Top with SPAM® Classic slice. Wrap with nori. (Save remaining nori strip for future use.) Moisten one end slightly to fasten together. Repeat with remaining ingredients.

Find this recipe at Spam.com

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