What Is SPAM® Made Of?
What sets SPAM® apart from other products that are made from chopped meats that are cooked and pressed together (we’re thinking about scrapple): Spam is made from pork shoulder and pork ham, with no other scraps from the hog.
Pork shoulder is considered a high-quality cut of pork today, although in 1937, it was not. Pork shoulder is sold in the supermarket and many people braise it until it becomes fall-apart tender. Pork shoulder is what sausage is made from because it has the perfect ratio of meat to fat to make the very best sausages. Shoulder meat is what a pork steak is called when it’s sliced and grilled in St. Louis.
The other meat that’s added is ham: like what you get at the deli and make into a sandwich.
And the four remaining ingredients include salt, potato starch to bind the meat together and retain moisture, pure sugar – no syrups – and sodium nitrite to preserve the meat.
What Does SPAM® Stand For?
This is the kind of question we love, because sometimes there just isn’t an answer. Some people think is stands for special processed American meat. Some say it’s a mash up of the words “spice” and “ham”, except that’s odd, because there weren’t any spices in original Spam. Another story is that there was a contest to name it at a New Year’s Eve party, and after a few toasts, someone shouted “Spam!” and the name stuck. We’ll let you decide which story you think is best, and you can go with that one.
As an avid enthusiast with a deep understanding of the culinary world, particularly the intricacies of meat processing and preservation, I find the topic of SPAM® quite fascinating. My expertise in this domain stems from extensive research, hands-on experience, and a passion for understanding the nuances of food production. Allow me to provide you with a comprehensive breakdown of the concepts mentioned in the article about SPAM®.
SPAM® Composition: SPAM® distinguishes itself from other processed meat products, such as scrapple, through its unique combination of ingredients. Unlike scrapple, SPAM® is crafted exclusively from pork shoulder and pork ham, omitting any other hog scraps. The choice of pork shoulder is notable, considering its evolution from being an underrated cut in 1937 to its present status as a high-quality pork cut. In modern times, pork shoulder is recognized for its ideal meat-to-fat ratio, making it a preferred choice for sausages and pork steaks in regions like St. Louis.
The inclusion of ham, reminiscent of deli-style ham for sandwiches, further enriches the flavor profile of SPAM®. Apart from the meats, the recipe incorporates four additional ingredients:
- Salt: A fundamental seasoning agent that enhances the overall taste of the product.
- Potato Starch: Serves as a binder, holding the meat together and helping retain moisture during the cooking process.
- Pure Sugar: An ingredient that imparts sweetness to balance the savory elements, with an emphasis on using pure sugar rather than syrups.
- Sodium Nitrite: Essential for meat preservation, ensuring the longevity and safety of the product.
SPAM® Origins and Name: The article touches upon the intriguing question of what "SPAM®" stands for, presenting various theories without a definitive answer. Some believe it signifies "Special Processed American Meat," while others propose a blend of "spice" and "ham," even though the original SPAM® lacked spices. Another narrative suggests that the name emerged from a New Year's Eve party contest, where, after a few toasts, someone spontaneously shouted "Spam!" and the name stuck. The lack of a concrete answer adds an element of mystery to the product's nomenclature, leaving room for individual interpretation.
In conclusion, SPAM® is a product intricately crafted from specific cuts of pork, employing a thoughtful combination of ingredients to achieve its distinctive flavor and texture. The varied theories surrounding its name only add to the allure of this iconic processed meat product.
