What Exactly Is SPAM — And What’s Really Inside It?
Since its debut in 1937 by Hormel Foods Corporation, SPAM has earned its place as a household pantry staple, celebrated for its convenience, shelf life, and unmistakable flavor. But what is it, really?
The origin of the name “SPAM” has long been a topic of debate. While many assume it stands for “Spiced Ham,” alternative interpretations include “Shoulder of Pork and Ham” and even “Specially Processed American Meat.” Regardless of its true meaning, the brand has cemented its identity as a uniquely American icon.
SPAM’s rise to fame took off during World War II when it was shipped in bulk to feed soldiers overseas. Its popularity didn’t end with the war — it became a beloved food in many regions, especially in Hawaii, South Korea, and the Philippines, where it continues to be a key ingredient in everyday meals.
Over the years, Hormel has introduced a variety of SPAM flavors to suit different tastes. From the classic original version to bold twists like Hot & Spicy, Hickory Smoke, and even SPAM with Cheese, there’s a version for almost every palate.
Over the years, Hormel has introduced a variety of SPAM flavors to suit different tastes. From the classic original version to bold twists like Hot & Spicy, Hickory Smoke, and even SPAM with Cheese, there’s a version for almost every palate.
Curious about what goes into a can of classic SPAM? The ingredient list is surprisingly short: pork (including ham), salt, water, sugar, potato starch (which helps bind the ingredients), and sodium nitrate — a preservative commonly used in cured meats to extend shelf life, preserve color, and prevent spoilage.
Sodium nitrate, despite sounding synthetic, naturally occurs in foods like celery and spinach and can even be present in some water supplies. It’s a compound made of sodium and nitrate, and while it plays an important role in food preservation, it has also raised some health concerns.
Scientific studies have linked high nitrate intake to an increased risk of several diseases, including colorectal cancer, leukemia, and heart disease. Excessive consumption may also be associated with ovarian, stomach, pancreatic, and thyroid cancers. Because of these risks, the CDC recommends limiting sodium nitrate intake to no more than 3.7 milligrams per kilogram of body weight per day.
Unfortunately, tracking nitrate intake isn't easy, as this additive often doesn’t appear clearly on nutrition labels — making it difficult for consumers to monitor how much they’re actually consuming.