It’s an age-old question: what is the meat in that special can of SPAM® Classic? Many myths abound, but the answer is actually quite simple.
PORK WITH HAM
At first glance, one might assume SPAM® products are produced through magic. But it’s actually a relatively simple, conventional process.
First, the pork and ham are pre-ground. Then, salt, sugar and the rest of the ingredients are added and mixed for 20 minutes, to reach the desired temperature. From there, the mixture is moved over to the canning line, where it’s filled into the familiar metal cans, 12 ounces at a time. Once filled, cans are conveyed to a closing machine where lids
are applied through vacuum-sealing. Next, the cans are cooked and cooled for about three hours. At this point they’re nearly ready for enjoyment. But the cans can’t leave naked. Labels are applied and then they’re off to be cased, where they await distribution.
Hormel Foods introduces SPAM® luncheon meat. Ken Daigneau, brother of a Hormel Foods vice president, wins a contest–and $100–for naming the SPAM® brand.
More than 100 million pounds of SPAM® luncheon meat are shipped abroad to feed allied troops during WWII.
"The Hormel Girls," a 60 member performing troupe, toured cities across America to generate awareness for SPAM® Classic & other HORMEL® products.
The one-billionth can of SPAM® Classic produced.
A 7-ounce size SPAM® Classic introduced.
The two-billionth can of SPAM® products produced. SPAM® Classic makes its TV debut in Monty Python's Flying Circus.
SPAM® Hickory Smoke Flavored and SPAM® with Cheese introduced.
The three-billionth can of SPAM® products produced.
SPAM® Less Sodium introduced.
The first SPAM® Museum opened at Oak Park Mall (Austin, Minn.) to celebrate the 100th anniversary of Hormel Foods.
SPAM® Lite containing 25% less fat and 25& less sodium than SPAM® Classic introduced. The SPAMBURGER™ Hamburger is introduced via advertising campaigns.
The five-billionth can of SPAM® products produced.
Sponsored No. 9 SPAM® race car on NASCAR Winston Cup Series.
SPAM® packaging donated to the Smithsonian.
SPAM® Hot & Spicy introduced.
SPAM® Museum opens at the Hormel Foods Corporate Office (Austin, Minn.)
SPAM® with Real HORMEL® Bacon and SPAM® Single Classic introduced.
The seven-billionth can of SPAM® products produced.
SPAM® Teriyaki and SPAM® Jalapeño introduced. The eight-billionth can of SPAM® products produced. The SPAM® Family of Products celebrates its 75th anniversary. The SPAM® brand introduces SIR-CAN-A-LOT® character, its first ever spokes-character.
SPAM® with Tocino Seasoning introduced.
The SPAMAMERICAN!™ Tour set out across the country celebrating creative eats, beats and crafty treats. SPAM® with Portuguese Sausage Seasoning introduced, inspired by the Hawaiian Islands.
The brand new SPAM® Museum opens in downtown Austin, Minn.
SPAM® brand turns 80.
SPAM® brand and Marcus Mariota at Super Bowl.
Launch of SPAM® Pumpkin Spice.
There are 12.8 cans of SPAM® products eaten every second.
There are 15 different varieties of SPAM® products.
SPAM® products are sold in 44 different countries around the world.
Over 8 billion cans of SPAM® products have been sold.
Big Ben in England is 1,163 SPAM® Brand cans tall.
The canjo is a banjo made using a SPAM® Brand can.