Spam is arguably one of the most famous canned meats in the world, known for its distinctive blue-and-yellow packaging and its role in everything from WWII war rations and Hawaiian cuisine to Broadway musicals. But have you ever wondered what the letters in SPAM actually stand for? The answer isn’t as straightforward as you might think. Hormel — the company that gave us SPAM in 1937 — has never provided a definitive answer. They’ve famously chosen to keep the true meaning a secret, and when asked, company representatives have offered humorous or vague responses.
As their website states, “The significance of the SPAM® brand name has long been a subject of speculation. One popular belief says it’s derived from the words ‘spiced ham.'” Okay, fair enough. But then they tease us with this follow-up sentence: “The real answer is known by only a small circle of former Hormel Foods executives. And probably Nostradamus.” Hmph!
The most widely accepted explanation is indeed a portmanteau of the words “SPiced hAM.” This makes sense, given that Spam is made from pork and ham, along with salt, water, sugar, potato starch, and sodium nitrite for preservation. But if you’re lucky enough to visit the Spam museum in Austin, Minnesota, their take is that a Hormel executive’s brother submitted it during a naming contest, winning himself a hefty $100. That explanation has not satisfied its rabid fans. Over the years, the mystery surrounding the name has led to plenty of punny interpretations.
The name is a mystery, but not the meat
Some joke that Spam stands for “Something Posing As Meat” or “Scientifically Processed Animal Matter.” Another popular theory is that it stands for “Shoulder of Pork And Ham” — which is fairly reasonable, given the cuts of pork used. But let’s get one thing clear: we need to stop believing the myth that Spam is mystery meat! Even though it may look like anything but identifiable meat, Spam contains, in fact, only six ingredients. Spam was created in 1937 as a way to extend the shelf life of pork, but it really took off during World War II, when the U.S. military distributed it to soldiers due to its long shelf life and ease of transport.
After the war, it became a staple around the world, especially in Korea, the Philippines, and Hawaii, where it remains a popular ingredient even today. Spam is such a huge part of Hawaiian culture that when Anthony Bourdain filmed an episode of his series “No Reservations” there, he declared, “In all of its high-sodium, gravy-drenched glory, Spam has, in every sense, found its way into my heart.” No matter how you feel about Spam and its place in culinary history, it is one of the most recognizable and enduring food products of our time. And while its name may always be a bit of a mystery, one thing is for certain: Spam has secured its place in kitchens — and our hearts — around the world.
