Ever wondered what’s inside that iconic canned meat known as SPAM? You’re not alone. This pantry staple has been around for decades, celebrated for its unique flavor and surprising versatility in the kitchen.

First created in 1937 by Hormel Foods, SPAM quickly gained worldwide recognition. Interestingly, the true meaning behind its name is still debated. Some believe it stands for “Shoulder of Pork And Ham,” while others suggest “Specially Processed American Meat.”

SPAM comes in a wide variety of flavors to suit different tastes. Beyond the classic Original, options include Hickory Smoke, Hot & Spicy, SPAM with Cheese, and more. This variety has helped it remain relevant with generations of fans.

At its core, SPAM contains just six primary ingredients: pork with ham, salt, water, potato starch, sugar, and sodium nitrite. The last ingredient, sodium nitrite, is often discussed because it preserves freshness and prevents bacterial growth, though some prefer to limit it due to sodium intake concerns.

The name “SPAM” itself has an unusual origin story. It was suggested by Ken Daigneau, an actor and the brother of a Hormel executive, during a company naming contest. For his idea, he received $100—a hefty prize in the 1930s.

Over the years, SPAM has evolved into more than just a canned meat product. It has become a cultural icon, inspiring songs, recipes, and even stage productions. Its presence stretches far beyond the grocery store shelf.

In the kitchen, SPAM proves to be incredibly versatile. It can be fried, baked, grilled, or eaten straight from the can. From breakfast plates to sandwiches, pizza toppings, and even sushi, it continues to inspire creative recipes.

Today, more than 80 years after its invention in Austin, Minnesota, SPAM remains beloved worldwide. Whether you’re a loyal fan or a first-timer, that blue-and-yellow can still offers a simple but flavorful ingredient worth exploring.